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White Seafood Chili Topped w/Fruit Salsa




Source of Recipe


Tony Bartolo of the Wing House, Culinary Department


List of Ingredients




* 6 oz. fresh jalapenos
* 4 large green pepper
* 2 large white onions
* 2 Tablespoons paprik
* 1 Tablespoon cumin
* 1 Tablespoon coriande

* 2 Tablespoons minced garli
* 1/4 cup olive oil
* 1 Teaspoon white pepper
* 3 Quarts seafood stoc
* Salt to taste
* 1 bunch cilantr
* 2 Tablespoons lime juic

* 1 lb. grouper cut in 1-inch cube

* 1 lb. snapper cut in 1-inch cubes

* 1 lb. (20-25) white shrimp
* 1 lb. sea scallops
* 1 lb. mussels, cleaned

Wing House Chili Rub

* 1 Tablespoon black pepper
* 1 Tablespoon salt
* 1 Tablespoon cumin
* 1 teaspoon cayenne peppe
* 3 Tablespoons paprik
* 3 Tablespoons parsley
* 4 teaspoons chili powde

* 1 Tablespoons garlic powde

* Mix well, pour over the seafood.
* Salsa
* 4 ripe star fruit, dice

* 1/2 cup diced, canned jalapeno

* 1/2 cup diced red onion
* 2 cups diced pineapple

* 1/2 bunch chopped cilantr
* 1 Tablespoon honey
Combine all ingredients, mix well and refrigerate overnight

Recipe



Roast all peppers and cover until cool. Then remove skin and seeds, except for jalapenos. Finely dice onions and add to pot with oil, garlic and peppers. Cook for 4-5 minutes. Add all spices and cook for 2 more minutes. Then add seasoned seafood, except the mussels, and cook for 5-7 minutes. Add beans and stock. Cook uncovered for 1 hour. Add cilantro and mussels. Cook 10 more minutes. Remove from heat and cool. Reheat to order. Garnish with a sprig of cilantro and the salsa. Makes 3 gallons.