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Red Lion Spicy Foods Logo Seafood Chili

 

1 medium red onion, diced
1 medium yellow onion, diced
1 medium yellow sweet pepper, roasted, peeled, seeded and diced
1 Poblano chile pepper, roasted, peeled, seeded and diced
1 large Jalapeno chile, roasted, peeled, seeded and diced
4 cloves of garlic, minced
2 tbs. vegetable oil
1/8 cup minced cilantro
2 tbs. Red Lion Spicy Foods "Competition Blend" Chili Mix
2 tsp. cumin
2 tsp. Mexican oregano
1 28 oz. can diced tomatoes
1 cup chicken stock
1/2 lb. shrimp, shelled and deveined
1/2 lb. sea scallops
1/2 lb. firm fleshed fish (snapper, orange roughy or monkfish) cut into bite-sized chunks
2 lbs. littleneck clams

 

Heat oil over medium heat, add garlic, onions and cilantro. Cook for 5 minutes, until onions are soft.
Add sweet pepper, Poblano, Jalapeno, chili powder, cumin and oregano. Stir to mix well.
Add the tomatoes and stock, heat to a simmer and add the shrimp, scallops and fish.
Simmer until the fish is opaque, about 10 minutes. Add the clams and heat until clams are open, about 3-4 minutes.
Discard any clams that do not open.
Garnish with sour cream and serve with fresh cilantro.

 

Makes about 12 servings.

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