Seafood Chili


Here is another soup recipe that is packed with flavor and healthy ingredients~ Seafood Chili!  I came up with this as an alternative to seafood chowder.  Seafood chili is perfect for large gatherings, but it can also be simplified and scaled back to be more of an “everyday” dish. The recipe below makes about 14 servings and leftovers can be frozen.  I encourage you to play around with the ingredients, adding the type of peppers or seafood you prefer and can buy at an affordable price.  Here I use shrimp and tilapia but really any seafood would work.  


Seafood Chili

2 lbs. shrimp (deveined and peeled) collecting seeds from peppers

1.5 lbs. tilapia fillets

3 tablespoons EVOO

2 large onions

8 cloves garlic

2 poblano peppers (roasted)

2 serrano peppers (roasted)

2 banana peppers (roasted)

3 ribs celery

5 to 6 medium size tomatillos

3 cans white navy beans 

1 teaspoon Chili powder

2 teaspoons Cumin

Salt & Pepper

2 Tablespoons Cajun Seasoning

3 cups Fish Stock

6-8 cups Vegetable Broth 

Fresh Cilantro and Sour Cream for garnish (optional)


Seafood chiliStart by roasting your peppers in the oven for around 30 minutes at 350 degrees, set aside or in an ice bath (ice water), peeling off skin when cool enough to handle.  Chop onions, garlic, celery, and roasted peppers.  On the stove top, begin by adding oil to a large stock pot.  Add onions, garlic, celery – sauté until soft.  Season with salt, pepper, Cajun seasoning, chili pepper and cumin.  Add the tomatillos and beans then begin to add 8 to 10 cups veggie and fish stock, depending on the desired consistency. Add tilapia fillets to soup.  Cook on medium low for roughly 30 minutes, being careful not to burn anything to the bottom of your pot.  The tilapia will fall apart and all the ingredients in the soup will start to come together.  Add the shrimp right before you serve the soup and cook until just opaque in color.

Serve with fresh cilantro and sour cream.


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