RE: [CH] looking for a seafood chili

Pieters, Rob (Rob.Pieters@Netherlands.honeywell.com)
13 Mar 1998 08:36:37 -0600 

** 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).

I've found this one in my register..... Good luck!
Rob

SEAFOOD CHILI
   

    1/4 c  Olive oil
      2 c  Chopped onions
      2    Leeks, white part only,
           Trimmed and chopped
      1    Large celery stalk, chopped
      8    Garlic cloves, minced
      5 ts Dried oregano, pref. Mexican
     35 oz Italian plum tomatoes,
           Undrained if canned
     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 ts Cayenne pepper
      2    Red Bell peppers, seeded,
           Deveined, 1/2 inch dice
     12    Littleneck clams
     12    Mussels, scrubbed
           And debearded
  1 1/2 lb Scrod or other lean white
           Fish, cut into 1 inch pieces
     12    Large shrimp, peeled and
           Deveined
    3/4 lb Bay scallops
    1/2 c  Minced fresh cilantro
           (Chinese parsley, coriander)
   

   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.