Seafood chili *g*
Yield: 6 Servings
Ingredients:
- 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 ts 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
Instructions:
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.
