- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 1/2 teaspoons sea salt, divided
- 1 teaspoon freshly ground pepper, divided
- 1 (15 ounce) can diced tomatoes
- 1 cup chicken broth
- 1 tablespoon dried parsley
- 2 teaspoons chili powder
- 3/4 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- 1/2 pound sea scallops - rinsed, drained, patted dry, and cut in half
- 1/2 pound haddock, cut into cubes
- 1/2 pound uncooked medium shrimp, peeled and deveined
- Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
- Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.
05/17/2018
recipepes.com
Paleo Seafood Chili, recipe
PT15M
PT1H
5
455 calories
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