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Seafood Chili with Cilantro Pesto Sour Cream

    1/4 cup olive oil
    1 bay leaf
    1 medium red pepper, seeded and diced
    1 medium poblano pepper, seeded and diced
    1 medium yellow onion, diced
    2 tablespoons chopped garlic
    1 tablespoon each chopped fresh basil, thyme, oregano
    2 teaspoons cumin
    1 teaspoon cayenne pepper
    1/2 cup toasted chili powder
    1/4 cup tomato paste
    3 cups rich fish stock
    Juice of 2 limes
    2 cups cooked black beans
    4 Roma tomatoes, diced
    2 pounds mixed fresh seafood, diced (scallops, shrimp, crab,
    diced amberjack, swordfish and snapper)
    Salt and pepper to taste
    Cilantro Pesto Sour Cream
    Cornstarch (optional)*

    Cilantro Pesto Sour Cream
    1 cup chopped cilantro
    1/2 cup olive oil
    1 cup sour cream
    Salt and pepper to taste

    Puree cilantro in olive oil in blender or food processor until smooth. Mix in sour
    cream and adjust seasoning.

    Heat oil in large saucepan over high heat. Add bay leaf, peppers, onion, garlic,
    basil, thyme, oregano, cumin, cayenne and chili powder, stirring constantly.
    Cook 3 minutes. Stir in tomato paste and cook 3 more minutes. Add stock,
    lime juice, beans, tomatoes, seafood, salt and pepper and bring to a boil.
    Simmer 10 minutes over low heat. Be sure seafood is fully cooked.

    Serve very hot garnished with Cilantro Pesto Sour Cream.

    Makes 8 to 10 servings

   


  

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