California Seafood Chili
This recipe requires preparation of the sauce 1 day in advance or at least several hours to allow cooling in the refrigerator.
4 Tbs olive oil
2 cups chopped onion
2 medium red bell peppers, chopped
2 medium leeks, white part only, chopped
10 cloves garlic, thinly sliced
5 tsp dried oregano
35 oz Italian plum tomatoes, not drained
16 oz clam juice
2 cups dry white wine
½ cup chili powder
5 tsp toasted cumin seed
1 Tbs salt
1 tsp cayenne pepper
12 large shrimp, peeled, de-veined, chopped coarsely
¾ lb bay scallops
½ lb shelled and cooked manila clams
1 ½ lb snapper fillet, cut into ½-inch pieces
½ lb Dungeness crab meat, picked over well
Heat oil in heavy saucepan over low heat. Add onions, bell pepper and leeks. Cover and cook until tender, usually about 15 minutes.
Add garlic and oregano, and cook another 10 minutes.
Add tomatoes, breaking up large pieces with a spatula.
Stir in the clam juice, wine, chili powder, cumin, salt and cayenne. Slowly bring to a boil. Reduce heat and simmer, partially covered for 1 hour.
Bring sauce to a boil. Reduce heat to a brisk simmer.
Add rockfish. Cover and cook 5 to 10 minutes.
Stir in shrimp, cover and simmer for 2 minutes.
Add scallops, cover and simmer about 3 minutes.
Add crabmeat and cooked clams and cook until heated through, no more than 2 minutes.
This is good served in individual bowls topped with a spoonful of a mix of 1 cup sour cream, 1 tablespoon each chopped cilantro and chopped fennel at the table.
Recipe provided by Joe Seals