Seafood Chili

by Hilga Pundston

Servings: 6 servings

INGREDIENTS

1 lb. medium shrimp peeled, deveined, tails removed
1/2 lb. bay scallops
1 lb. white fish, boneless and skinless
1 tbsp. vegetable oil
2 cloves garlic, chopped
1/2 cup celery, diced
1/2 cup red onion, diced
1 can (28-1/2 oz.) whole tomatoes
1 can (8 oz.) tomato paste
1 can (15 oz.) dark kidney beans
1 tbsp. chili powder
1/2 tsp. ground coriander
2 bay leaves
1 tsp. cayenne pepper
1 tsp. sugar
1 tbsp. salt
1 tsp. black pepper
1/4 cup green peppers, diced
1/2 cup red peppers, diced

INSTRUCTIONS

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

Empty canned whole tomatoes in a shallow bowl and cut into small pieces. 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 bubbling, then reduce heat, cover and let cook for 30 minutes.

CHEF COMMENTS

This dish will go excellently with a wild rice mixture or a pilaf.

Tagged: chili, seafoodchili, soups add tags

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