New England-Style Seafood Chili

2 tablespoons of extra virgin olive oil
1 red onion, finely chopped
4 garlic cloves, crushed
¼ cup of minced cilantro
1 red bell pepper, diced
1 Anaheim chili pepper, roasted and sliced
1 Jalapeno chili pepper, roasted and minced
1 ½ tablespoons of chili powder
2 teaspoons of ground cumin
1 cup of Roma tomatoes, chopped
1 cup of yellow tomatoes, chopped
2 teaspoons of white wine
Salt and cayenne pepper to taste
½ pound of shrimp, peeled, de-veined
½ pound of scallops
2 pounds of clams, steamed and shelled
½ pound of firm-fleshed fish (like snapper), cut into chunks
Sour cream for garnish

Heat the oil on a low flame in a deep skillet. Sauté the onions and garlic until tender. Mix the peppers, spices, cilantro and tomatoes and cook over low heat until the tomatoes become pulpy. Add the wine and stir well. Add the seafood and fish and simmer for about 12 minutes, then the clams and simmer for another 3 minutes. Transfer to a large soup tureen. Top with a dollop of organic sour cream and serve with baked pita chips.
(Recipe from The Kitchen Shrink’s column, entitled KICKING OFF THE SUPER BOWL WITH HEALTHY EATS )

Leave a Reply

Your email address will not be published. Required fields are marked *