Seafood Chili*G*

* Exported from MasterCook *

SEAFOOD CHILI *G*

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Mexican
Main Dish Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive oil
2 c Chpd onions
2 Leeks, white part chpd
1 Lg celery stalk, chpd
8 Garlic cloves, minced
5 ts Dried oregano
35 oz Itln tomatoes, undrained
16 oz Clam juice
2 c Dry red wine
1/2 c "Santa Cruz Red Chili Paste"
5 ts Freshly toasted cumin seed
1 tb Salt
1 t Cayenne pepper
2 Red Bell peppers 1/2" dice
12 Littleneck clams
12 Mussels, scrubbed ,debearded
1 1/2 lb Lean white fish, 1" pieces
12 Lg shrimp, peeled deveined
3/4 lb Bay scallops
1/2 c Minced fresh cilantro

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. "Santa Cruz Red Chili
Paste" is available from The Santa Cruz Chili and Spice Co., P.O. Box 177,
Tumacacori, AZ 65640.



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