Red Lobster Seafood Chili
Category: Soups
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 6
Ready in: > 5 hrs
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
1 lb cooked lobster meat, chopped 1 lb medium-shrimp, cooked, peeled, deveined and chopped 1/2 cup chopped celery 1/4 cup chopped green and red bell pepper 1/4 cup plain yogurt and mayonnaise 1/4
by KitchenMagician
Makes 6 servings. 3 T. unsalted butter 1 Spanish onion, coarsely chopped 1 carrot, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, finely chopped 2 1 1/2 lb. live lobsters
by sgre52160
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
by sgre52160
6 tablespoons of butter 1/2 cup of flour 2 teaspoons of old bay seasoning 2 cups of Seafood Stock (homemade, see below) 6 cups of milk 2 tablespoons of tomato paste sea salt and pepper
view more member recipes
related CDKitchen recipes
Seafood Salad Sandwiches
Red Lobster's Lobster Fondue
Seafood Boil
Baked Seafood Casserole
Asian Lobster Tails
Maine Lobster Roll
Easy Lobster Bisque
Bouillabaisse
Lobster Saute with Linguine
Scandia's Chilled Lobster Cocktail With Vodka Sauce