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Seafood Chili with Cilantro
Pesto Sour Cream


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


  1. 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 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.
  2. Cilantro Pesto Sour Cream: Puree cilantro in olive oil in blender or food processor until smooth. Mix in sour cream and adjust seasoning.
  3. Serve very hot garnished with Cilantro Pesto Sour Cream.

* 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.

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