Seafood Chili

Course : Seafoods
Serves: 6
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1 pound medium shrimp peeled and deveined -- tails removed
1/2 pound bay scallops
1 pound white fish boneless and skinless
1 tablespoon vegetable oil
1 clove garlic chopped
1/2 cup celery diced 1/4 inch
1/2 cup red onion diced 1/4 inch
1 can whole tomatoes
8 ounces tomato paste
1 can dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 pieces bay leaves whole
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon black pepper
1/4 cup green peppers diced 1/4 inch
1/2 cup red peppers diced 1/4 inch

Preparation / Directions:

Heat oil in a large sauce pan add onions, garlic, celery and seafood. Saute until almost cooked. Empty canned whole tomatoes in a shallow bowl and cut into small pieces. This can be done in a blender. Do not puree. Add to the seafood mixture. Reduce heat to medium low and add beans, tomato paste, spices and peppers. Stir together so that the seafood is not stuck on the bottom. Heat until bubling, thenreduce heat, cover and let cook for 30 minutes

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