Cape Cod Seafood Chili
3 tbsp. Olive oil
1 medium onion
2 jalapeno peppers
2 red peppers 1 green pepper
1 yellow pepper
6 garlic cloves
2 tbsp. Salt
2 tbsp. Chili powder
1 tsp. Ground black pepper
1 tsp. Crushed red pepper
3 bay leaves
1 tsp. Ground allspice
3 oz. Can tomato puree
28 ozs. Can crushed tomato
15 oz. Kidney beans
8 oz. Clam juice
4 oz. Dark chocolate
1/2 cup chopped cilantro
1/2 cup chopped parsley
1 1/2 lbs. Bay scallops
1 1/2 lbs. Bay shrimp
1 6-8 oz. Piece of cod filet
In a medium saucepan, heat the olive oil. Add the vegetables (medium dice) and saute for 2-3 minutes.
Add the dried herbs and spices and stir well. Add the tomato paste and cook slowly for 2 minutes.
Add the clam juice and the crossed tomatoes and bring back to a simmer.
Add the beans, chocolate and fresh herbs. Taste for seasoning and add the seafood.
The scallops will cook in minutes and the Bay Shrimp only need to be warmed up.
Servings: 6-8
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