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SEAFOOD CHILI
  • 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
    1. 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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