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Full Online Book HomeLearning KitchenMexican And Hispanic - Seafood Chili
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Mexican And Hispanic - Seafood Chili Post by :Taser912 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1429

Click below to download : Mexican And Hispanic - Seafood Chili (Format : PDF)

Mexican And Hispanic - Seafood Chili

1 pound medium shrimp peeled, deveined, tails removed
1/2 pound bay scallops
1 pound white fish boneless and skinless
1 tablespoon vegetable oil
Cloves garlic chopped
1/2 cup celery diced
1/2 cup red onion diced
1 (28 ounce) can whole tomatoes
1 ( 8 ounce ) can tomato paste
1 (16 ounce) can dark kidney beans
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 bay leaves whole
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon black pepper
1/4 cup green peppers diced
1/2 cup red peppers diced

Heat oil in a large sauce pan add onions, garlic, celery and seafood. Saute until almost cooked.

Empty canned whole tomatoes in a shallow bowl and cut into small pieces. This can be done in a blender. Do not puree. Add to the seafood mixture. Reduce heat to medium low and add beans, tomato paste, spices and peppers.

Stir together so that the seafood is not stuck on the bottom. Heat until bubbling, then reduce heat, cover and let cook for 30 minutes.
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