Recipe for Seafood Chili With Cilantro Pesto Sour Cream
Chili

SEAFOOD CHILI WITH CILANTRO PESTO SOUR CREAM

    Seafood Chili with Cilantro Pesto Sour Cream

    1/4 cup olive oil
    1 bay leaf
    1 medium red pepper, seeded and diced
    1 medium poblano pepper, seeded and diced
    1 medium yellow onion, diced
    2 tablespoons chopped garlic
    1 tablespoon each chopped fresh basil, thyme, oregano
    2 teaspoons cumin
    1 teaspoon cayenne pepper
    1/2 cup toasted chili powder
    1/4 cup tomato paste
    3 cups rich fish stock
    Juice of 2 limes
    2 cups cooked black beans
    4 Roma tomatoes, diced
    2 pounds mixed fresh seafood, diced (scallops, shrimp, crab,
        diced amberjack, swordfish and snapper)
    Salt and pepper to taste
    Cilantro Pesto Sour Cream
    Cornstarch (optional)*

    Heat oil in large saucepan over high heat. Add bay leaf, peppers, onion, garlic, basil, thyme, oregano, cumin, cayenne and chili powder, stirring constantly. Cook 3 minutes. Stir in tomato paste and cook 3 more minutes. Add stock, lime juice, beans, tomatoes, seafood, salt and pepper and bring to a boil. Simmer 10 minutes over low heat. Be sure seafood is fully cooked.

    Serve very hot garnished with Cilantro Pesto Sour Cream.

    Serves 8 to 10.

    *If chili needs thickening, dissolve a little cornstarch in cold water and stir in or just puree some of the black beans and stir in.

    Cilantro Pesto Sour Cream
    1 cup chopped cilantro
    1/2 cup olive oil
    1 cup sour cream
    Salt and pepper to taste

    Puree cilantro in olive oil in blender or food processor until smooth. Mix in sour cream and adjust seasoning.


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