Recipe - Fish Chili

1 pound Kielbasa
1 Head celery
A few assorted peppers (make
sure you have at least one
green chile if not add a
can of chopped)
2 Big onions
Lots of garlic
2 cn Whole or stewed tomatoes or
about 8 fresh
1 cn Octopus in hot sauce
1 pound Chopped clams (keep broth),
or so
1 pound Shrimp (peeled, etc), or so
1 pound Scallops, or so
1 pound Fish (whatever you like, or
what's on sale) fillets, or
so
Rice
Chili powder
Cumin
Oregano
Crushed red pepper
Black pepper

Saute the celery, peppers, onions, and garlic in a little olive oil until
they wilt. Add the kielbasa, chopped into bite size pieces, and some chili
powder (I use a lot). Cook a little longer, and add the tomatoes clams and
octopus: the mixture should be wet and sort of soupy. Turn down the heat
and let this simmer for at least an hour, stirring and adding more liquid
as needed (I use clam broth or watereddown tomato juice). Check the
seasonings and add what you think it needs at least a little of each of
the above mentioneds.

At this point you add rice I just kind of eyeball the liquid in the pot
and guess anywhere from one to two cups (if you overdo it add more liquid
8) ). Cover and simmer some more, but keep a closer eye on it as it
thickens so the bottom doesn't burn.

As you get closer to serving time, add the fresh fish, scallops first (they
take a bit longer to cook), then shrimp, then the whitefish, cut into
chunks. Adjust seasonings (as you've actually been doing all along) and
stand back.

People are always afraid to try this, but they always rave about it when
they do. I make it for "serve yourself" parties and when I'm feeling
especially nice about my family. I was just thinking that calamari would be
a great add in to this..hmmm.

Posted to FOODWINE Digest 01 Mar 97 by Ingrid L Reed ireed@JUNO.COM on
Mar 2, 1997.