Shelly's Recipe

SEAFOOD CHILI

Category: Chili

1 lb medium shrimp, peeled, deveined, and tails removed
1/2 lb bay scallops
1 lb boneless skinless white fish
1 tbsp vegetable oil
1 garlic clove, chopped
1/2 cup red onion and celery, cut in 1/4 inch dice
1 large can whole tomatoes
1 (8 oz) can tomato paste
1 can dark kidney beans
1 tbsp chili powder
1/2 tsp ground corriander
2 whole bay leaves
1 tsp cayenne pepper, black pepper and sugar
1 tbsp salt
1/4 cup green peppers in 1/4 inch dice
1/2 cup red peppers in 1/4 inch dice

Heat oil in a large sauce pan add onions, garlic, celery and seafood. Saute 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. Serves 6-8