From The Galley: Seafood Chili

Seafood Chili recipe


3/4 teaspoon chili powder
1 1/2 teaspoons salt, divided
1 pound firm white fish, such as orange roughy or cod, cut into 1-inch pieces
1 pound monkfish, cut into 1-inch pieces
1/2 pound medium shrimp, peeled and de veined
2 dried pasilla chilies*
Hot water
4 teaspoons olive oil, divided
1 cup chopped onions
1 cup frozen corn
1 tablespoon chopped garlic
1 cup canned chopped tomatoes
1 ounce bottle (8 oz.) clam juice
1 cup white wine
1 ounce can (19 oz.) cannellini beans, drained and rinsed
2 tablespoons canned chopped green chilies
1 ripe avocado, peeled and chopped
1/2 cup chopped fresh cilantro


Combine chili powder and 1/2 teaspoon salt in a large bowl. Rub spice mixture onto fish and shrimp.
Combine pasillas and enough hot water to cover in a bowl. Let stand 20 minutes. Remove chilies with a slotted spoon, reserving soaking water. Remove seeds and stems from chilies; puree in blender, adding enough reserved soaking water (about 1/4 cup) to make a thick paste.
Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add fish and shrimp; cook 2 minutes per side, until lightly browned but not totally cooked through. Transfer to a plate. Cover and set aside.
Heat remaining 2 teaspoons oil in a Dutch oven. Add onions, corn and garlic; cook 3 minutes. Stir in tomatoes, clam juice, wine, 1 cup water, beans, pasilla paste and green chilies; bring to a boil. Reduce heat. Cover and simmer 20 minutes. Uncover; add seafood and remaining 1 teaspoon salt. Simmer 5 minutes more. Top with avocado and cilantro. Makes 6 servings.

A delicious coastal meal for these chilly seaside nights. warm up your coastal dining room with this yummy seafood chili recipe.


Seafood Chili


Seafood Chili


Subscribe and Save!

Sign up to receive unique tips, ideas for coastal living and special discounts...

so That You Can Get Discount Coupons, Promos, Company News and More!

You will be unable to submit the form unless you turn your javascript on.

Newsletter Sign-Up