Seafood Chili

By therman

Jackson's

Ingredients

• 1/4 pound (21/25 count) shrimp
• 1/2 pound scallops (80/100 count)
• 1/4 pound fish filets
• 1 lime, sliced thin
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 3 tablespoons cilantro, chopped
• 2 garlic cloves, chopped
• 1 jalapeño, diced
• 3 tablespoons canola oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/4 teaspoon ground cloves
• 1 pinch cayenne pepper
• 1 pinch ground cinnamon
• Salt to taste
• 1 1/2 cups chicken stock
• 14 ounces chopped tomatoes
• 14-ounce can black beans

Preparation

Step 1

Lace shrimp, scallops, fish filets, and lime slices in a large nonmetallic dish mixed with ¼ teaspoon cumin, ¼ teaspoon chili powder, 1 tablespoon cilantro, half the garlic, the fresh chili, and 1 tablespoon canola oil. Cover and marinate for 1 hour.

Heat 2 tablespoons oil in a pot. Add onions, remaining garlic, and bell peppers. Cook for about 5 minutes or until soft. Add cinnamon, cayenne, and remaining chili powder, cumin, and garlic. Season to taste with salt. Cook while stirring for 5 minutes. Add chicken stock and tomatoes with their juice. Partially cover for 25 minutes. Add beans, shellfish, and fish on top. Cover and cook for 10 minutes or until shellfish is cooked. Garnish with fresh cilantro and lime. Serve with warm tortillas.