Chili Los Mariscos

From the kitchen of One Perfect Bite...This chili is a great way to use frozen shrimp and scallops. In the grand scheme of things, it's not hard to do and its a great way to waken tired taste buds. I am always leery of recipes that put delicate seafood in heavy or spicy sauces that are bound to overwhelm its lovely briney taste. This is a mild chili and you can add heat using pepper flakes, cayenne pepper, hot sauce or chipotles in adobo sauce. I prefer to use red pepper flakes or a bit of mashed chipotles in this dish. There is a harshness to cayenne and hot sauce that I find unpleasant when used with seafood. There is a bit of chopping and some wait time required to make this dish. The fish is marinated in a seviche type dressing for about an hour. While it stews the chili in which the fish will cook can be made. Any type of firm fleshed fish can be used to make this dish. I prefer to use shrimp and scallops because I love their texture. The only trick to making this dish work is to have the vegetables and seafood in pieces that are approximately the same size to ensure even cooking. I serve this over a mound of white or yellow rice in shallow soup bowls. I think you'll like this dish. Here's the recipe.

Chili Los Mariscos...from the kitchen of One Perfect Bite

Ingredients:
1/2 pound large raw shrimp, shelled and deveined
1/2 pound sea scallops
2 limes, peeled and thinly sliced
1 tablespoon + 1/2 teaspoon chili powder, divided use
1 tablespoon + 1/2 teaspoon ground cumin, divided use
1/4 cup chopped fresh cilantro, divided use
4 teaspoons minced garlic, divided use
1 fresh serrano chile, seeded and finely chopped
1/4 cup vegetable oil, divided use
1 medium onion, coarsely chopped
1 large red bell pepper seeded and roughly chopped
1 yellow bell pepper, seeded and roughly chopped
1/4 teaspoon ground cloves
Pinch of cinnamon
1/4 to 1/2 teaspoon red pepper flakes or 1/2 teaspoon mashed chipotle in adobo sauce
Salt and pepper
1-1/2 cups fish stock
1 (14-oz.) can Mexican-style stewed tomatoes
1 (14-oz.) can red kidney beans, drained and rinsed
2 cups hot cooked rice

Directions:
1) Place shrimp, scallops and lime slices in a large bowl. Add 1/2 teaspoon chile powder, 1/2 teaspoon ground cumin, 2 tablespoon cilantro, 2 teaspoons minced garlic, chopped chile and 2 tablespoons oil and toss to coat. Cover. Let sit at room temperature for one hour. Set aside.
2) Meanwhile, heat 1 tablespoon oil in a large skillet set over medium-high heat until it shimmers. Add onions, reserved 2 teaspoons garlic, red and yellow peppers
and cook over low heat until soft, about 5 minutes. Add remaining 1 tablespoon oil, reserved 1 tablespoon chile powder, reserved 1 tablespoon cumin, cloves, and pepper flakes or mashed chipotle. Season to taste with salt and pepper. Cook for 5 minutes. Add stock and stewed tomatoes and cook, partially covered, for 25 minutes.
3) Add beans to tomato mixture and spoon fish or shell fish on top. Cover and cook for 10 minutes longer, or until fish is cooked through. Divide rice between four bowls. Spoon chili over rice. Sprinkle with remaining cilantro. Yield: 4 servings.

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