Seafood Chili

Ingredients -

4 tablespoons Olive Oil
2 cups chopped Onion
2 Leeks, white part only, chopped
10 Garlic Cloves, minced
5 teaspoon Dried Oregano
35 ounces Italian Plum Tomatoes, cut up, juice reserved
16 ounces Clam Juice
2 cups Dry Red Wine
1/2 cup Chili Powder
5 teaspoon Toasted Cumin Seed
1 tablespoon Salt
1 teaspoon Cayenne Pepper
2 medium Red Bell Peppers, chopped
12 Littleneck Clams
12 Mussels, scrubbed and debearded
1-1/2 pound Grouper cut into 1 inch pieces
12 large Shrimp, peeled and deveined
3/4 pound Bay Scallops
Fresh Cilantro for serving

Preparation:

1. Add olive oil to stockpot. Heat over low heat.

2. Stirring occasionally, sauté onion and leek, until tender, about 10 minutes.

3. Stir in minced garlic and dried oregano. Simmer 10 minutes.

4. Stir in Italian plum tomatoes, clam juice, dry red wine, chili powder, toasted cumin seed, salt, and cayenne pepper.

5. Bring to a gentle boil.

6. Reduce heat to low. Simmer 60 minutes.

7. Stir in chopped red bell pepper. Simmer 20 minutes.

8. Remove soup from heat. Refrigerate overnight.

9. Return sauce to a gentle boil.

10. Reduce heat to low

11. Stir in littleneck clams and mussels.

12. Cover stockpot. Simmer 5 minutes, or until shellfish open.

13. Discard any clams or mussels that do not open.

14. Gently fold in grouper pieces and large shrimp.

Soup Making Tip

Kale

Kale can be found in most stores. Like spinach, Swiss chard, escarole and other leafy greens, kale can add a nice touch to soups, adding color, flavor and texture.

Soup Making Tip

Kale

Store kale in a loosely wrapped dry plastic bag. Place kale in the crisper section of your refrigerator.