Seafood Chili with Cilantro Pesto Sour Cream
Ingredients
Seafood Chili
- 1/4 cup olive oil
- 1 bay leaf
- 1 medium red bell 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
- Cornstarch (optional)*
Cilantro Pesto Sour Cream
- 1 cup chopped cilantro
- 1/2 cup olive oil
- 1 cup sour cream
- Salt and pepper to taste
Instructions
Seafood Chili
- 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 for 3 minutes. Stir in tomato paste and cook for 3 more minutes. Add stock, lime juice, beans, tomatoes, seafood, salt and pepper and bring to a boil. Simmer for 10 minutes over low heat. Be sure seafood is fully cooked.
- Serve very hot garnished with Cilantro Pesto Sour Cream.
Cilantro Pesto Sour Cream
- Puree cilantro in olive oil in blender or food processor until smooth. Mix in sour cream and adjust seasoning.
Notes
* 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.
