Seafood Chili

Photo: flickr user jytyl

Ingredients

1 pound medium shrimp peeled, deveined,

and tails removed

pound bay scallops

1 pound boneless skinless white fish

1 tablespoon vegetable oil

1 garlic clove chopped

cup celery in ¼" dice

cup red onion in ¼" dice

1 lrg can whole tomatoes

1 small can tomato paste - (8 oz)

1 can dark kidney beans

1 tablespoon chili powder

teaspoon ground corriander

2 whls bay leaves

1 teaspoon cayenne pepper

1 teaspoon sugar

1 tablespoon salt

1 teaspoon freshly-ground black pepper

cup green peppers in ¼" dice

cup red peppers in ¼" dice

Preparation

Heat oil in a large sauce pan add onions, garlic, celery and seafood. Saute until almost cooked.

Empty canned whole tomatoes in a shallow bowl and cut into small peices. This can be done in a blender. Do not puree. Add to the seafood mixture.

Reduce heat to medium-low and add beans, tomato paste, spices and peppers. Stir together so that the seafood is not stuck on the bottom. Heat until bubling, then reduce heat, cover and let cook for 30 minutes.

This recipe yields 6 to 8 servings.

Suggested Wine: Beverage suggestions: Chenin Blanc

NOTES : Chef's Tip - This dish will go excellent with a wild rice mixture or a pilaf.

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Tags:

seafood

main

dish

ocean

fish

Shellfish

Yield:

1.0 servings

Added:

Saturday, February 13, 2010 - 2:21pm

Creator:

Anonymous

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