Seafood Chili

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Servings: 6 Difficulty: Advanced
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A rich, aromatic tomato-based broth loaded with tender clams, mussels, shrimp, and white fish.
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Seafood Chili

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 211.1

Description

This Seafood Chili offers a sophisticated twist on the classic American staple, combining the briny depths of the ocean with robust, savory spices. The base is built from sweated onions, leeks, and celery, creating a flavorful foundation that is enriched with red wine and Italian plum tomatoes. As it simmers, the chili develops a complex depth of flavor, highlighted by toasted cumin and a gentle kick from cayenne pepper. Fresh seafood, including littleneck clams, mussels, shrimp, and delicate scrod, are added at the end to ensure they remain tender and succulent. This dish is perfect for a hearty weeknight dinner or a special gathering where you want to impress guests with a comforting yet elegant meal. Serve it hot, garnished with fresh cilantro, for a satisfying experience that balances heat, acidity, and umami.

Ingredients

Directions

  1. Heat the olive oil in a heavy Dutch oven over low heat.
  2. Add the chopped onions, leeks, and chopped celery.
  3. Cover and cook until the vegetables are tender, about 15 minutes.
  4. Add the minced garlic and dried oregano, and cook for another 10 minutes.
  5. Add the undrained Italian plum tomatoes, breaking them up with a spoon.
  6. Blend in the clam juice, dry red wine, Santa Cruz Red Chili Paste, toasted cumin seed, salt, and cayenne pepper.
  7. Bring the mixture to a boil, skimming off any foam that rises to the top.
  8. Reduce the heat and simmer, partially covered, for about 1 hour, skimming occasionally.
  9. Mix in the seeded and chopped red bell peppers.
  10. Simmer uncovered for 20 minutes.
  11. Remove from heat and let the chili cool, then refrigerate overnight.
  12. The next day, bring the chili back to a boil.
  13. Adjust the heat so that the liquid simmers briskly.
  14. Skim well and adjust seasonings if necessary.
  15. Add the scrubbed littleneck clams and debearded mussels.
  16. Cover and cook until the shellfish open, 5 to 10 minutes.
  17. Discard any shellfish that do not open.
  18. Gently stir in the cubed scrod and deveined shrimp.
  19. Cover and simmer for 1 minute.
  20. Add the bay scallops, cover, and simmer until the fish is just opaque, about 2 minutes.
  21. Ladle the chili into bowls and top with minced fresh cilantro.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 211.1kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 24.8mg2%
Total Carbohydrate 18.2g7%
Dietary Fiber 2.9g12%
Sugars 7.5g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

"Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili and Spice Co., P.O. Box 177, Tumacacori, AZ 65640. You can substitute with another mild to medium red chili paste if unavailable.

This chili tastes even better the second day as the flavors meld. It can be refrigerated for up to 3 days. Reheat gently over low heat to avoid overcooking the seafood.

Ensure all shellfish are fresh and scrubbed clean before cooking. Discard any clams or mussels that do not open during cooking, as they may not be safe to eat.

Keywords: seafood chili, clams, mussels, shrimp, scrod, bay scallops, tomato base, red wine, cilantro, cumin, cayenne, leeks, celery, garlic, oregano, dinner, hearty, briny, spicy, comfort food
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