From The Galley: Seafood Chili

From The Galley: Seafood Chili

From The Galley: Seafood Chili


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.


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  • Karen Marcil
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