SEAFOOD QUARTET CHILI
Source of Recipe
the web
List of Ingredients
3 Medium Yellow onions
4 cloves garlic, minced
2 Large Green Bell Peppers (roasted, peeled, seeded and
chopped)
2 Large Red Bell Peppers (roasted, peeled ,seeded and chopped)
4 Sun-dried Tomatoes
1 Can Rotel tomates with green chilies, 10 oz (drain liquids and
reserve, chop tomatoes)
1 Can Furmano whole tomatoes 14.5 oz (drain liquids and reserve,
chop tomatoes)
2 TSP Dried Oregano
2 TBL Dried Cilantro
2 TBL Chili Powder
1/2 tsp Ground Cumin
2 TBL Herdez Salsa Verde (canned green salsa)
2 Cups Cooked Beans (kidney, pinto, whatever)
1/2 Lb Scrod fillet
1/2 Lb Shark steak
1/2 Lb Scallops
1/2 Lb Squid, cut into rings
Recipe
To make the base: Soften the sun-dried tomatoes buy simmering them in about one cup of water them, remove them from the water and chop (reserve water). Chop the onions and saute them in the olive oil until slightly translucent. Add the minced garlic and then the sun-dried tomatoes and chopped peppers. After a few minutes add the two cans of tomatoes and all reserved liquids. Add the oregano, cilantro, chili powder and green salsa. Simmer for 15-20 minutes. At this point you can refrigerate the base (or freeze it) to make the chili later. To make the chili: Reheat the chili base and add the cooked beans. Simmer for about 15 minutes to heat the beans. Add the seafood and simmer another 10-15 minutes. Serve garnished with tortilla chips, chopped green onions and grated Monterey Jack cheese. Notes: I used some dried Ancho chiles, which I ground to substitute for some of the chili powder. I also made a triple batch, substituted some red onions for the yellow and added 1.5 pounds of chopped mushrooms. You can pretty much substitute other fish and shellfish in this recipe. Put in what you like but try for a mix of textures.
*For those of you really interested in what a seafood quartet consists of, it contains the following: two fiddler crabs, one red drum and a sea bass.
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