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.



by 1  person


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Ingredients
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    3/4  teaspoon 
    chili powder
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    1 1/2  teaspoons 
    salt, divided
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    1   pound 
    firm white fish, such as orange roughy or cod, cut into 1-inch pieces
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    1   pound 
    monkfish, cut into 1-inch pieces
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    1/2  pound 
    medium shrimp, peeled and deveined
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    2   
    dried pasilla chiles*
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    Hot water
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    4   teaspoons 
    olive oil, divided
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    1   cup 
    chopped onions
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    1   cup 
    frozen corn
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    1   tablespoon 
    chopped garlic
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    1   cup 
    canned chopped tomatoes
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    1   ounce bottle 
    (8 oz.) clam juice
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    1   cup 
    white wine
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    1   ounce can 
    (19 oz.) cannellini beans, drained and rinsed
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    2   tablespoons 
    canned chopped green chilies
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    1   
    ripe avocado, peeled and chopped
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    1/2  cup 
    chopped fresh cilantro

Directions
1.
Combine chili powder and 1/2 teaspoon salt in a large bowl. Rub spice mixture onto fish and shrimp.
2.
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.
3.
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.
4.
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.
Note
  • *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 information
Per Serving: cal. (kcal) 395, Fat, total (g) 17, chol. (mg) 81, sat. fat (g) 2, carb. (g) 26, pro. (g) 36, sodium (mg) 948, Percent Daily Values are based on a 2,000 calorie diet
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