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-size |
| 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.