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Categories:
shrimp bay scallops white fish vegetable oil garlic celery red onion tomatoes tomato kidney beans chili powder ground bay leaves whls cayenne pepper sugar salt freshly ground black pepper green peppers red peppers
Viewed: 44 - Published at: 5 years agoIngredients
- 1 pound medium shrimp peeled, deveined
- 1 pound bay scallops
- 1 pound skinless white fish boneless
- 1 tablespoon vegetable oil
- 1 garlic clove chopped
- 1 cup celery in 1/4" dice
- 1 cup red onion in 1/4" dice
- 1 tomatoes lrg can whole
- 1 can tomato paste 8 oz
- 1 can kidney beans dark
- 1 tablespoon chili powder
- corriander teaspoon ground
- 2 bay leaves whls
- 1 teaspoon cayenne pepper
- 1 teaspoon sugar
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup green peppers in 1/4" dice
- 1 cup red peppers in 1/4" dice
Method
- Heat oil in a large sauce pan add onions, garlic, celery and seafood. Saute until almost cooked.
- Empty canned whole tomatoes in a shallow bowl and cut into small peices. This can be done in a blender. Do not puree. Add to the seafood mixture.
- Reduce heat to medium-low and add beans, tomato paste, spices and peppers. Stir together so that the seafood is not stuck on the bottom. Heat until bubling, then reduce heat, cover and let cook for 30 minutes.
