Ingredients:
1/4 Cup Olive oil |
2 Cup Chopped onions |
2 medium Leeks, white part only, Trimmed and chopped |
1 Large celery stalk, chopped |
8 cloves Garlic minced |
5 teaspoon Dried oregano, pref. Mexican |
35 ounces Italian plum tomatoes Undrained if canned |
16 ounces Clam juice |
2 Cup Dry red wine |
1/2 Cup Chili Paste |
5 teaspoon Freshly toasted cumin seed |
1 tablespoons Salt |
1 teaspoon Cayenne pepper |
2 medium Red Bell peppers, seeded, Deveined, 1/2 inch dice |
12 medium Littleneck clams |
12 medium Mussels, scrubbed And debearded |
1 1/2 pound Scrod or other lean white Fish, cut into 1 inch pieces |
12 Large shrimp, peeled and Deveined |
3/4 pound Bay scallops |
1/2 Cup Minced fresh cilantro (Chinese parsley, coriander) |
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Preparation / Directions:
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery.
Cover and cook until tender, about 15 minutes. Add garlic and oregano,
cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend
in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a
boil, skimming occasionally. Reduce heat and simmer, partially covered,
for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20
minutes. Cool.
Refrigerate overnight.
Bring chili to a boil. Adjust heat so that liquid simmers briskly.
Skim well and adjust seasonings. Add clams and mussels. Cover and cook
until shellfish open, 5 to 10 minutes. Discard any that do not open.
Gently stir in scrod and shrimp. Cover and simmer for a minute. Add
scallops, cover and simmer until fish is just opaque, about 2 minutes.
Ladle chili into bowls. Top with cilantro.
"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili and
Spice Co., P.O. Box 177, Tumacacori, AZ 65640.
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