Seafood Chili - 2

Course : Seafoods
Serves: 6
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1/4 cup olive oil
2 cups onions, chopped
2 medium leeks -- white part chpd
1 large celery stalk -- chpd
8 cloves garlic -- minced
5 teaspoons dried oregano
35 ounces Roma tomatoes -- undrained
16 ounces clam juice
2 cups dry red wine
1 medium Santa Cruz red chili paste inch
5 teaspoons freshly toasted cumin seed
1 tablespoon salt
1 teaspoon cayenne pepper
2 medium red bell peppers 1/2 inch dice
12 medium littleneck clams
12 medium mussels -- scrubbed, debearded
1 1/2 pounds lean white fish -- 1 inch pieces
12 large shrimp -- peeled deveined
3/4 pound bay scallops
1/2 cup minced fresh cilantro

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.

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