re: Re: Fw: [CH] looking for a seafood chili

Senor Chile Monger (
Fri, 20 Mar 1998 08:40:24 -0800

When you say seafood chile I think of something like the following, only
"augemented", of course, with the appropriate amounts of chiles, chopped
jalapenos and serranos with cayenne powder to adjust the heat upwards.

I got this recipe from <>.  I usually use several types of
fish, snapper, halibut, etc. and throw in some small shrimp.



                          Italian Cioppino 

Recipe By     : Seafood, Janis Harsila, R.D. & Evie Hansen
Serving Size  : 7    Preparation Time :0:00
Categories    : Fish/Seafood                     Low Fat
                Main Dishes                      Soups & Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  Lb            Cod
   1      C             Onions -- Chopped
   2      Cloves        Garlic -- Minced
   2      Tsp           Vegetable Oil -- * See Note
   8      Oz            Tomato Sauce
  28      Oz            Low Sodium Tomato, Canned -- Chopped, Undrained
     1/2  C             Dry White Wine -- Or Water
   1      Tsp           Dried Basil
   1      Tsp           Thyme
   1      Tsp           Marjoram
   1      Tsp           Oregano
   1      Tsp           Sugar
   1                    Bay Leaf
     1/4  Tsp           Pepper
   4      Whole         Cloves -- Optional
   1      Tbsp          Parsley -- Minced

Cut fish into 1/2" cubes and set aside.  Saute onion and garlic in oil until
tender.  Add tomato sauce, tomatoes, liquid and all seasonings except
parsley.  Let simmer 20 - 30 min, stirring occasionally.  Add fish and cook
until done, about 10 min.  Add parsley.  This soup is a complete meal when
served with a  green salad and French bread.

Makes: Seven  1 C servings.

You can make the base the day before and add any favorite seafood when you
want to serve the dish.

Chopped squid, minced clams, scallops.

This is wonderful...and very quick and easy to prepare.

* For the sake of tolerance do we tolerate the intolerable? *