Seafood Chili
Description
A robust Mexican-inspired chili featuring a blend of clams, mussels, shrimp, scallops, and white fish. The base is built with onions, leeks, celery, tomatoes, and red wine, seasoned with cumin, oregano, and chili paste. This dish is best made ahead, refrigerated overnight to meld flavors, and then reheated with the seafood added at the end.Directions
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Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes.
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Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon.
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Blend in the clam juice, wine, chili paste, cumin, salt and cayenne.
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Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming.
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Mix in bell peppers. Simmer uncovered for 20 minutes.
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Cool. Refrigerate overnight.
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Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings.
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Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open.
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Gently stir in white fish and shrimp. Cover and simmer for a minute.
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Add scallops, cover and simmer until fish is just opaque, about 2 minutes.
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Ladle chili into bowls. Top with cilantro.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 326kcal
- % Daily Value *
- Total Fat 12.4 gg20%
- Saturated Fat 2.1 gg11%
- Cholesterol 147 mgmg49%
- Sodium 3718 mgmg155%
- Total Carbohydrate 19.4 gg7%
- Dietary Fiber 4.9 gg20%
- Sugars 7.8 gg
- Protein 41.1 gg83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
