California Seafood Chili

Ingredients
For the Base
4 tbsp olive oil
2 cups onion, chopped
2 medium red bell peppers, chopped
2 medium leeks (white parts only), chopped
10 cloves garlic, thinly sliced
5 tsp dried oregano
35 oz canned Italian plum tomatoes (with juice)
16 oz bottled clam juice
2 cups dry white wine
½ cup chili powder
5 tsp toasted cumin seeds
1 tbsp salt
1 tsp cayenne pepper

Seafood
1½ lb snapper fillet, cut into ½-inch pieces
12 large shrimp, peeled, deveined, and chopped
¾ lb bay scallops
½ lb cooked and shelled Manila clams
½ lb Dungeness crab meat, picked over

Optional Topping
1 cup sour cream
1 tbsp chopped cilantro
1 tbsp chopped fresh fennel

Instructions
Day Before or Early Same Day: Prepare the Sauce
Heat olive oil in a large heavy saucepan over low heat.
Add chopped onions, bell pepper, and leeks. Cover and cook until soft and tender, about 15 minutes.
Stir in garlic and oregano; cook for another 10 minutes.
Add whole tomatoes (break them up with a spatula), then stir in clam juice, white wine, chili powder, cumin, salt, and cayenne.
Bring mixture slowly to a boil, then reduce heat and simmer partially covered for 1 hour.
Refrigerate overnight or for several hours to allow the flavors to fully develop.

Day of Serving: Add the Seafood
Bring the sauce back to a gentle boil, then reduce to a brisk simmer.
Add snapper pieces, cover, and cook for 5–10 minutes.
Stir in shrimp, cover, and simmer for 2 minutes.
Add scallops, cover, and simmer for 3 minutes.
Add crabmeat and clams, and cook until just heated through, about 2 minutes.

To Serve
Ladle into warm bowls. Top each with a spoonful of the optional sour cream, cilantro, and fennel mix for extra richness and freshness.

Recipe provided by Joe Seals