Seafood chili

Yield: 6 servings

Measure Ingredient
¼ cup Olive oil
2 cups Chopped onions
2 \N Leeks, white part only,
\N \N Trimmed and chopped
1 \N Large celery stalk, chopped
8 \N Garlic cloves, minced
5 teaspoons Dried oregano, pref. Mexican
35 ounces Italian plum tomatoes,
\N \N Undrained if canned
16 ounces Clam juice
2 cups Dry red wine
½ cup \"Santa Cruz Red Chili Paste\"
5 teaspoons Freshly toasted cumin seed
1 tablespoon Salt
1 teaspoon Cayenne pepper
2 \N Red Bell peppers, seeded,
\N \N Deveined, 1/2 inch dice
12 \N Littleneck clams
12 \N Mussels, scrubbed
\N \N And debearded
1½ pounds Scrod or other lean white
\N \N Fish, cut into 1 inch pieces
12 \N Large shrimp, peeled and
\N \N Deveined
¾ pounds Bay scallops
½ cup Minced fresh cilantro
\N \N (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.

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.

Similar recipes