Nouveau Baseball Seafood Chili

2 tablespoons of extra virgin olive oil

1 red onion, finely chopped

4 garlic cloves, crushed

1/4 cup of minced cilantro

1 sweet red pepper, diced

1 Anaheim chili pepper, roasted and sliced

1 1/2 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

1/2 pound of fresh water shrimp, peeled, de-veined

1/2 pound of New England scallops

1/2 pound of firm-fleshed fish like snapper, cod or orange roughy, cut into chunks

1/2 cup of grated cheddar cheese and a dollop of sour cream for topping

Heat the oil in a deep skillet at low heat. 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. Transfer to a large soup tureen. Top with the cheese and sour cream.

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