Re: [CH] looking for a seafood chili

muddy@ibm.net
Fri, 13 Mar 1998 06:32:22 cst 

** Reply to note from Anton Schoenbacher <antons@aa.net> Thu, 12 Mar 1998 15:10:50 -0800 
 
 
> Does anybody have a good seafood chili recipie, something with a  
> definite zing to it, but not a blazing inferno (in case I offer some to  
> the rest of my pantie waste friends).  
 
Here ya go... 
 
---------- Recipe via Meal-Master (tm) v8.05 
  
      Title: SEAFOOD CHILI 
 Categories: Seafood 
      Yield: 4 Servings 
  
      2 tb Vegetable oil 
      1    Red onion, chopped 
      1    White onion, chopped 
      4    Garlic cloves, pressed 
           -and minced 
    1/4 c  Minced cilantro 
      1    Red bell pepper, roasted, 
           -cored, seeded, sliced 
      1    Anaheim chile pepper, 
           -roasted, cored, seeded, 
           -sliced 
      1    Jalapeno chile pepper, 
           -roasted, cored, seeded, 
           -minced 
  1 1/2 tb Chili powder 
      2 ts Ground cumin 
      2 ts Crumbled dried oregano 
           Cayenne pepper to taste 
      1 lb Tomatoes, peeled, seeded 
           -and chopped 
      1 ts Green salsa 
      2 ts White wine 
           Salt 
    1/2 lb Shrimp, shelled, de-vein 
    1/2 lb Scallops 
      2 lb Clams, steamed, shelled 
    1/2 lb Firm fleshed fish... snapper 
           -or monkfish, cut into 
           -bite-sized chunks 
    1/2 c  Grated cheddar cheese 
           Sour cream for garnish 
  
    Heat oil in a wide, deep skillet. Saute 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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