Copy Cat Red Lobster's Seafood Chili
recipe at a glance
time: over 5 hrs serves/makes: 6 recipe id: 12621 cook method: stovetop
ingredients 1/4 cup olive oil 2 cups chopped onions 2 leeks, white only, trimmed 1 large celery stalk, chopped 8 cloves garlic, minced 5 teaspoons dried oregano 35 ounces Italian plum tomatoes 16 ounces clam juice 2 dry red wine 1/2 cup "Santa Cruz" red chili paste 5 teaspoons freshly toasted cumin seed 1 tablespoon salt 1 teaspoon cayenne pepper 2 red bell peppers, seeded 12 littleneck clams 12 mussels, scrubbed 1 1/2 pound scrod or lean white fish 12 large shrimp ,peeled, deveined 3/4 pound bay scallops 1/2 cup minced fresh cilantro directions
Heat oil in heavy Dutch oven over low heat.
Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly. Stir well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. Ladle chili into bowls. Top with cilantro. *Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili and Spice Co., P.O. Box 177, Tumacacori, AZ 65640. nutrition
497 calories, 21 grams fat, 28 grams carbohydrates, 45 grams protein per serving