---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Seafood chili *g*
 Categories: Chili, Mexican, Main dish, Fish
      Yield: 6 Servings
 
    1/4 c  Olive oil
      2 c  Chpd onions
      2    Leeks, white part chpd
      1    Lg celery stalk, chpd
      8    Garlic cloves, minced
      5 ts Dried oregano
     35 oz Itln tomatoes, undrained
     16 oz Clam juice
      2 c  Dry red wine
    1/2 c  "Santa Cruz Red Chili Paste"
      5 ts Freshly toasted cumin seed
      1 tb Salt
      1 ts Cayenne pepper
      2    Red Bell peppers 1/2" dice
     12    Littleneck clams
     12    Mussels, scrubbed ,debearded
  1 1/2 lb Lean white fish, 1" pieces
     12    Lg shrimp, peeled deveined
    3/4 lb Bay scallops
    1/2 c  Minced fresh cilantro
 
  Heat oil in heavy Dutch oven over low heat.  Add onion, leeks, and
  celery. Cover and cook until tender, about 15 minutes. Add garlic and
  oregano, cook another 10 minutes then add tomatoes, breaking up with
  a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and
  cayenne. Bring to a boil, skimming occasionally. Reduce heat and
  simmer, partially covered, for about 1 hour, skimming.  Mix in bell
  peppers. Simmer uncovered for 20 minutes.  Cool. Refrigerate
  overnight. Bring chili to a boil. Adjust heat so that liquid simmers
  briskly. Skim well and adjust seasonings. Add clams and mussels.
  Cover and cook until shellfish open, 5 to 10 minutes. Discard any
  that do not open. Gently stir in scrod and shrimp. Cover and simmer
  for a minute. Add scallops, cover and simmer until fish is just
  opaque, about 2 minutes. Ladle chili into bowls. Top with cilantro.
  "Santa Cruz Red Chili Paste" is available from The Santa Cruz Chili
  and Spice Co., P.O. Box 177, Tumacacori, AZ 65640.
 
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