Favourite Thai Seafood Chili
Thai Seafood Chili recipe
Yield
16 servingsPrep
20 minCook
150 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 | cups |
onions
chopped |
|
| 2 |
leeks
white part, chopped |
*
|
|
| 1 | large |
celery stalks
chopped |
*
|
| 8 |
garlic cloves
minced |
*
|
|
| 5 | teaspoons |
oregano
dried |
|
| 35 | ounces |
tomatoes, canned with juice
Italian |
|
| 16 | ounces |
clam juice
|
*
|
| 2 | cups |
red wine
dry |
*
|
| ½ | cup |
thai chili paste
red |
*
|
| 5 | teaspoons |
cumin seeds
freshly toasted |
|
| 1 | tablespoon |
salt
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 2 |
sweet red bell peppers
1/2 inch dice |
*
|
|
| 12 |
clams, littleneck
|
* | |
| 12 |
mussels
scrubbed, debearded |
*
|
|
| 1 ½ | pounds |
fish fillets
lean, 1 inch pieces |
|
| 12 | large |
shrimp
pealed, deveined |
|
| ¾ | pound |
bay scallops
|
|
| ½ | cup |
cilantro
minced, fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 473 | ml |
onions
chopped |
|
| 2 | each |
leeks
white part, chopped |
*
|
| 1 | large |
celery stalks
chopped |
*
|
| 8 | each |
garlic cloves
minced |
*
|
| 25 | ml |
oregano
dried |
|
| 1011.5 | ml/g |
tomatoes, canned with juice
Italian |
|
| 462.4 | ml/g |
clam juice
|
*
|
| 473 | ml |
red wine
dry |
*
|
| 118 | ml |
thai chili paste
red |
*
|
| 25 | ml |
cumin seeds
freshly toasted |
|
| 15 | ml |
salt
|
|
| 5 | ml |
cayenne pepper
|
|
| 2 | each |
sweet red bell peppers
1/2 inch dice |
*
|
| 12 | each |
clams, littleneck
|
* |
| 12 | each |
mussels
scrubbed, debearded |
*
|
| 680.4 | g |
fish fillets
lean, 1 inch pieces |
|
| 12 | large |
shrimp
pealed, deveined |
|
| 340.2 | g |
bay scallops
|
|
| 118 | ml |
cilantro
minced, fresh |
|
Directions
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.
