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Seafood Chili

Posted in : Chili on by : Daphne


1 pound medium shrimp peeled, deveined, tails removed1/2 pound bay scallops1 pound white fish, boneless and skinless1 tablespoon vegetable oil2 cloves garlic, chopped1/2 cup celery, diced1/2 cup red onion, diced1 can (28-1/2 oz. size) whole tomatoes1 can (8 oz. size) tomato paste1 can (15 oz. size) dark kidney beans1 tablespoon chili powder1/2 teaspoon ground coriander2 bay leaves1 teaspoon cayenne pepper1 teaspoon sugar1 tablespoon salt1 teaspoon black pepper1/4 cup green peppers, diced1/2 cup red peppers, diced


Heat oil in a large sauce pan, add onions, garlic, celery and seafood. Sauté until almost cooked.

Empty canned whole tomatoes in a shallow bowl and cut into small pieces. This can be done in a blender. Do not puree. Add to the seafood mixture.

Reduce heat to medium low and add beans, tomato paste, spices and peppers. Stir together so that the seafood is not stuck on the bottom. Heat until bubbling, then reduce heat, cover and let cook for 30 minutes.