I got this recipe from Whole Foods, thinking the kids wouldn't eat it, and we'd have plenty of leftovers for the next day, boy was I wrong!!! This entire recipe was eaten in one meal. Because my incredibly fickle children enjoyed this, not realizing it was good for them, I am sharing it as a kid-friendly recipe. It's very mild, and the beer really makes it taste good!
Serves 6 to 8
1 pound shrimp, shelled
1 pound scallops
1/2 pound mahi-mahi (I used salmon)
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons chili powder
2 medium jalapeno peppers, seeded and minced
4 cloves garlic, minced
3 tablespoons olive oil, divided
1 medium onion, chopped
3 stalks celery, chopped
2 leeks, sliced
1 large green pepper, seeded and chopped
1 large red pepper, seeded and chopped
2 teaspoons cumin
2 teaspoons dried oregano
1 tablespoon chipotle chilies in adobo sauce (I puree the entire can and save in the refridgerator)
2 bottles beer (I used Michelob light)
3 cups chicken stock
3 cups white cannellini beans (canned or cooked from dried)
2 teaspoons salt, or to taste
1/2 cup cilantro, minced
juice of 1 lime
Ingredient Options: vary the seafood with your choice of clams, cod, halibut, grouper, wahoo, salmon or tuna.
Cut uncooked shrimp into two pieces. Cut mahi-mahi into bite-size pieces. Toss all shrimp, scallops and mahi-mahi with the marinade. Place in refrigerator while preparing rest of chili.
In a large stock pot, sauté the onion, celery, leeks, green and red peppers in two tablespoons olive oil for about five minutes. Add the cumin, oregano, chipotle chilies and adobo sauce and continue to sauté for two more minutes. Add the beer, stock, beans and salt. Bring to a boil, lower to a simmer and cook for 20 minutes.
In a separate saucepan, heat one tablespoon olive oil over medium-high heat. Add seafood and sauté for approximately 2 minutes until the fish turns opaque. Add seafood and any pan juices to the chili. Continue cooking for approximately 10 more minutes. Remove from heat. Stir in cilantro and lime juice. Garnish with additional cilantro when serving.
Per serving (12 oz-wt.): 260 calories (80 from fat), 9g total fat, 1.5g saturated fat, 4g dietary fiber, 23g protein, 17g carbohydrate, 90mg cholesterol, 890mg sodium