Title: Seafood Chili
Category: Chili Mexican Entree
Serves: 6
Print Recipe

Ingredients:
0.25 cup,   Olive oil
2.00 cup,   Chpd onions
5.00 tsp,   Dried oregano
35.00 oz,   Itln tomatoes, undrained
16.00 oz,   Clam juice
2.00 cup,   Dry red wine
0.50 cup,   "Santa Cruz Red Chili Paste"
5.00 tsp,   Freshly toasted cumin seed
1.00 tbsp,   Salt
1.00 tsp,   Cayenne pepper
1.50 lb,   Lean white fish, 1" pieces
0.75 lb,   Bay scallops
0.50 cup,   Minced fresh cilantro


Instructions:
at oil in heavy Dutch oven over low heat.
Add onion, leeks, and lery.
Cover and cook until tender, about 15 minutes.
Add garlic d oregano, cook another 10 minutes then add tomatoes, breaking up th a spoon.
Blend in the clam juice, wine, chili paste*, cumin, lt and cayenne.
Bring to a boil, skimming occasionally.
Reduce at and simmer, partially covered, for about 1 hour, skimming.
Mix bell peppers.
Simmer uncovered for 20 minutes.
Cool.
frigerate overnight.
ing chili to a boil.
Adjust heat so that liquid simmers briskly.
im well and adjust seasonings.
Add clams and mussels.
Cover and ok until shellfish open, 5 to 10 minutes.
Discard any that do not en.
Gently stir in scrod and shrimp.
Cover and simmer for a nute.
Add scallops, cover and simmer until fish is just opaque, out 2 minutes.
dle chili into bowls.
Top with cilantro.