Seafood Chili Recipe

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Seafood Chili

This mouthwatering stew includes beans, vegetables, spice-rubbed shrimp, and orange roughy. Cilantro and avocado provide a fresh, green topper to complete the dish.

  • 3/4 teaspoon chili powder
  • 1-1/2 teaspoons salt, divided
  • 1 pound firm white fish, such as orange roughy or cod, cut into 1-inch pieces
  • 1 pound monkfish, cut into 1-inch pieces
  • 1/2 pound medium shrimp, peeled and deveined
  • 2 dried pasilla chiles*
  • Hot water
  • 4 teaspoons olive oil, divided
  • 1 cup chopped onions
  • 1 cup frozen corn
  • 1 tablespoon chopped garlic
  • 1 cup canned chopped tomatoes
  • 1 bottle (8 oz.) clam juice
  • 1 cup white wine
  • 1 can (19 oz.) cannellini beans, drained and rinsed
  • 2 tablespoons canned chopped green chilies
  • 1 ripe avocado, peeled and chopped
  • 1/2 cup chopped fresh cilantro
  • Combine chili powder and 1/2 teaspoon salt in a large bowl. Rub spice mixture onto fish and shrimp.
  • Combine pasillas and enough hot water to cover in a bowl. Let stand 20 minutes. Remove chiles with a slotted spoon, reserving soaking water. Remove seeds and stems from chiles; puree in blender, adding enough reserved soaking water (about 1/4 cup) to make a thick paste.
  • Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add fish and shrimp; cook 2 minutes per side, until lightly browned but not totally cooked through. Transfer to a plate. Cover and set aside.
  • Heat remaining 2 teaspoons oil in a Dutch oven. Add onions, corn and garlic; cook 3 minutes. Stir in tomatoes, clam juice, wine, 1 cup water, beans, pasilla paste and green chilies; bring to a boil. Reduce heat. Cover and simmer 20 minutes. Uncover; add seafood and remaining 1 teaspoon salt. Simmer 5 minutes more. Top with avocado and cilantro. Makes 6 servings.
  • Dried chiles and chipotle in adobo can be found in the ethnic section of most supermarkets or from Chile Today-Hot Tamale, 800-468-7377.
Nutrition Facts
  • Calories 395, Total Fat 17 g, Saturated Fat 1.5 g, Cholesterol 81 mg, Sodium 948 mg, Carbohydrate 26 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
  • Percent Daily Values are based on a 2,000 calorie diet

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