Seafood Chili
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tbsps
Vegetable Oil2 large
Onion (chopped)1 cup
Cilantro (minced fresh)2 tbsp
Oregano (minced fresh)1 tbsp
Chili Powder2 tsps
Ground Cumin1 cup
Red Wine1
Bay Leaf1
Salt450 g
Clam (minced, drained)Directions:
1
Heat the oil in a large heavy saucepan over medium high heat
2
When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper
3
Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes
4
Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes
5
Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes
6
Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes;