51 lines
1.9 KiB
Plaintext
51 lines
1.9 KiB
Plaintext
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SEAFOOD CHILI
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1/4 C Olive oil
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2 C chopped onions
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2 Leeks, white part only, trimmed and chopped
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1 large celery stalk, chopped
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8 garlic cloves, minced
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5 tsp dried oregano, preferably Mexican
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35 oz Italian plum tomatoes, undrained if canned
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16 oz Clam juice
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2 C dry red wine
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1/2 C "Santa Cruz Red Chili Paste"
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5 tsp freshly toasted cumin seed
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1 T. salt
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1 tsp cayenne pepper
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2 red Bell peppers,seeded, deveined, cut into 1/2 inch dice
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12 Littleneck clams
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12 mussels, scrubbed and debearded
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1 1/2 lb Scrod or other lean white fish, cut into 1 inch pieces
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12 large shrimp, peeled and deveined
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3/4 lb Bay scallops
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1/2 C minced fresh cilantro (Chinese parsley, coriander)
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Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and
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celery. Cover and cook until tender, about 15 minutes. Add garlic
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and oregano, cook another 10 minutes then add tomatoes, breaking up
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with a spoon. Blend in the clam juice, wine, chili paste*, cumin,
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salt and cayenne. Bring to a boil, skimming occasionally. Reduce
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heat and simmer, partially covered, for about 1 hour, skimming. Mix
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in bell peppers. Simmer uncovered for 20 minutes. Cool.
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Refrigerate overnight.
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Bring chili to a boil. Adjust heat so that liquid simmers briskly.
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Skim well and adjust seasonings. Add clams and mussels. Cover and
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cook until shellfish open, 5 to 10 minutes. Discard any that do not
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open. Gently stir in scrod and shrimp. Cover and simmer for a
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minute. Add scallops, cover and simmer until fish is just opaque,
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about 2 minutes.
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Ladle chili into bowls. Top with cilantro.
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"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili
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and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.
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Serves 6 generously.
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KEYWORDS: Spicy, meatless, make ahead, main dish
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