Seafood Chili

* Exported from MasterCook *

Seafood Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Olive oil
2 cups chpd onions
2 Leeks -- white part chpd
1 lg celery stalk -- chpd
8 garlic cloves -- minced
5 teaspoons dried oregano
35 ounces Itln tomatoes -- undrained
16 ounces Clam juice
2 cups dry red wine
1/2 cup -- ¥
1 " Santa Cruz Red Chili Paste"
5 teaspoons freshly toasted cumin seed
1 tablespoon salt
1 teaspoon cayenne pepper
2 red Bell peppers 1/2" dice
12 Littleneck clams
12 mussels -- scrubbed ,debearded
1 1/2 pounds lean white fish -- 1" pieces
12 lg shrimp -- peeled deveined
3/4 pound Bay scallops
1/2 cup minced fresh cilantro

at oil in heavy Dutch oven over low heat. Add onion, leeks, and lery. Cover a
nd cook until tender, about 15 minutes. Add garlic d oregano, cook another 10
minutes then add tomatoes, breaking up th a spoon. Blend in the clam juice, wi
ne, chili paste*, cumin, lt and cayenne. Bring to a boil, skimming occasionall
y. Reduce at and simmer, partially covered, for about 1 hour, skimming. Mix b
ell peppers. Simmer uncovered for 20 minutes. Cool. frigerate overnight. in
g chili to a boil. Adjust heat so that liquid simmers briskly. im well and ad
just seasonings. Add clams and mussels. Cover and ok until shellfish open, 5
to 10 minutes. Discard any that do not en. Gently stir in scrod and shrimp.
Cover and simmer for a nute. Add scallops, cover and simmer until fish is just
opaque, out 2 minutes. dle chili into bowls. Top with cilantro. anta Cruz R
ed Chili Paste" is available from The Santa Cruz Chili d Spice Co., P.O. Box 1
77, Tumacacori, AZ 65640.


Busted by Christopher E. Eaves <cea260@airmail.net> by GramWag <GramWag@aol.com
> on Apr 8, 1998, converted by MC_Buster.



- - - - - - - - - - - - - - - - - -