Loading ...
Loading ...
Loading ...
6
Seafood Chili
◆
32
StewS & chiliS
1½ cups chopped onion
3 garlic cloves, peeled and chopped
1 jalapeño pepper, seeded
and chopped
½ red pepper, seeded and chopped
½ green pepper, seeded
and chopped
1 tablespoon chili powder
½ tablespoon oregano
1 teaspoon ground cumin
½ teaspoon ground coriander
½ tablespoon extra virgin olive oil
1 can (14 ounces) diced tomatoes
with juice
1 can (6 ounces) chopped clams,
drained, ½ cup juice reserved
1 tablespoon cornmeal
¾ pound large shrimp, peeled and
deveined
¾ pound large sea scallops, tough
muscle removed
½ pound halibut (or other firm white
fish), cut into 1-inch pieces
¾ pound mussels, rinsed
and debearded
¼ cup chopped fresh cilantro
Makes 4 servings
Combine onions, garlic, jalapeño pepper, red pepper, green pepper, chili powder,
oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart
®
Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Using Timer function,
cook on Low for 4 hours; Slow Cooker will automatically switch to Warm until you
are ready to finish cooking.
Turn heat to High and stir in cornmeal; cover and cook 15 minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on
High for 15 minutes or until shrimp are pink and mussels have opened.
Garnish with fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g
Loading ...
Loading ...
Loading ...