Seafood Chili

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.

Recipe from Ladies' Home Journal
SERVINGS
6
PREP TIME
30 mins

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.

Ingredients
  • 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   ounce bottle (8 oz.) clam juice
  • 1   cup white wine
  • 1   ounce 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
Related Video
How to Make Homemade Chili

A favorite on a cold winter's day, this homemade chili recipe will warm you right up. This comfort food is great for parties or as an any time meal.

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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