Ingredients:
2 tablespoons vegetable oil |
1 medium red onion -- chopped |
1 medium white onion -- chopped |
4 medium garlic cloves -- pressed minced |
1/4 cup minced cilantro |
1 medium red bell pepper -- roasted, cored, seeded, slice |
1 medium Anaheim chile pepper -- roasted, cored, seed |
1 medium jalapeno chile pepper -- roasted, cored, seed |
1 1/2 tablespoons chili powder |
2 teaspoons ground cumin |
2 teaspoons crumbled dried oregano |
1 teaspoon cayenne pepper to taste |
1 pound tomatoes -- peeled, seeded chopped |
1 teaspoon green salsa |
2 teaspoons white wine |
1 teaspoon salt |
1/2 pound shrimp -- shelled, de-vein |
1/2 pound scallops |
2 pounds clams -- steamed, shelled |
1/2 pound firm fleshed fish... snapper -- or monkfish, cut into chunks |
1/2 cup grated cheddar cheese |
1/2 cup sour cream for garnish |
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Preparation / Directions:
Heat oil in a wide, deep skillet. Sauté the onions, garlic and cilantro until the onions are soft and translucent.
Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp.
When mixture starts to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce. Season to taste with fresh cilantro. Stir in shrimp, scallops and fish.
Simmer until all are opaque when cut into, about 12 minutes. Add clams and simmer another 2-3 minutes.
Remove from heat and stir in cheese, if desired.
Garnish with sour cream and serve.
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