How to cook Ancho Seafood Chili
- 1/2 pound each large shelled shrimp, bay scallops, and squid rings, uncooked
- 12 each small clams and mussels, uncooked
- 8 dried anchos
- 1 onion, diced
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 (28 ounces) can chopped tomatoes
- 1 (18 ounces) can tomatillos, drained and cut up
- 1 cup dry white wine
- 2 teaspoons dried crumbled oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 bay leaf
- Coarse salt and freshly ground pepper
- Chopped cilantro and jalapenos, crumbled
- Cotija or feta cheese lime wedges
- In saucepan, cover anchos with water. Bring to boil. Remove from heat, cover, and let stand 10 minutes.
- Meanwhile, in large pot, saute onion in oil until soft. Add garlic and cook 30 seconds longer. Stir in tomatoes, tomatillos, wine, oregano, cumin, coriander, and bay leaf. Bring to boil then reduce heat and simmer 15 minutes.
- Meanwhile, drain, peel, stem, and seed anchos. Place in blender with 1/2 cup tomato mixture from pan and process until pureed. Stir into tomato mixture and simmer 15 minutes longer.
- Stir shrimp, scallops, and squid into sauce. Cook 1 minute longer. In skillet, bring 1 cup water to boil.
- Add mussels and clams, cover, and steam just until shells open (discard any that don't open). With slotted spoon, transfer to chili mixture. Season to taste with salt and pepper.
- Serve the Ancho Seafood Chili in bowls with cilantro, jalapenos, cheese, and limes to add as desired.
The poblano is a relatively mild chile pepper originating in the State of Puebla, Mexico. Dried it is called an ancho chile.
This recipe for Ancho Seafood Chili serves/makes: 6
The Ancho Seafood Chili recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Seafood Mix
(more Seafood Mix
Preparation Method: Poached/Simmered