Thai Seafood Chili Recipe

Name: Thai Seafood Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 cups onions chopped; 2 each leeks white part, chopped; 1 large celery stalks chopped; 8 each garlic cloves minced; 5 teaspoons oregano dried; 35 ounces tomatoes, canned with juice Italian; 16 ounces clam juice; 2 cups red wine dry; 1/2 cup thai chili paste red; 5 teaspoons cumin seeds freshly toasted; 1 tablespoon salt; 1 teaspoon cayenne pepper; 2 each sweet red bell peppers 1/2 inch dice; 12 each clams, littleneck; 12 each mussels scrubbed, debearded; 1 1/2 pounds fish fillets lean, 1 inch pieces; 12 large shrimp pealed, deveined; 3/4 pound bay scallops; 1/2 cup cilantro minced, fresh

Servings: persons

1/4 cup olive oil
2 cups onions chopped
2 each leeks white part, chopped
1 large celery stalks chopped
8 each garlic cloves minced
5 teaspoons oregano dried
35 ounces tomatoes, canned with juice Italian
16 ounces clam juice
2 cups red wine dry
1/2 cup thai chili paste red
5 teaspoons cumin seeds freshly toasted
1 tablespoon salt
1 teaspoon cayenne pepper
2 each sweet red bell peppers 1/2 inch dice
12 each clams, littleneck
12 each mussels scrubbed, debearded
1 1/2 pounds fish fillets lean, 1 inch pieces
12 large shrimp pealed, deveined
3/4 pound bay scallops
1/2 cup cilantro minced, fresh

1
Heat oil in heavy Dutch oven over low heat.
2
Add onion, leeks, and celery.
3
Cover and cook until tender, about 15 minutes.
4
Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon.
5
Blend in the clam juice, wine, chili paste, cumin, salt and cayenne.
6
Bring to a boil, skimming occasionally.
7
Reduce heat and simmer, partially covered, for about 1 hour, skimming.
8
Mix in bell peppers.
9
Simmer uncovered for 20 minutes.
10
Cool.
11
Refrigerate overnight.
12
Bring chili to a boil.
13
Adjust heat so that liquid simmers briskly.
14
Skim well and adjust seasonings.
15
Add clams and mussels.
16
Cover and cook until shellfish open, 5 to 10 minutes.
17
Discard any that do not open.
18
Gently stir in scrod and shrimp.
19
Cover and simmer for a minute.
20
Add scallops, cover and simmer until fish is just opaque, about 2 minutes.
21
Ladle chili into bowls.
22
Top with cilantro.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/4 cup olive oil, 2 cups onions chopped, 2 each leeks white part, chopped, 1 large celery stalks chopped, and more.

Yes, Thai Seafood Chili falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Seafood Chili

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