Seafood Chili (GF, Low Cal, Paleo

• Seafood

  • 3 cups Clam or fish, juice
  • 2 Cod loins
  • 1/2 lb Scallops
  • 1 lb Shrimp

• Produce

  • 1/2 tsp Coriander
  • 1 Green bell pepper
  • 1 Jalapeno pepper
  • 1/2 tbsp Oregano
  • 1 Red bell pepper
  • 1 14 ounce can Tomatoes
  • 1 cup White onion
  • 1 Yellow bell pepper

• Baking & Spices

  • 1 tbsp Chili powder
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • 6 ounces of clams, rinsed & scrubbed
  • ¾ pound mussels, rinsed & scrubbed

Found on skinnyfitalicious.com

Description

Ingredients

• 1 cup white onion, diced
• 1 tbsp extra virgin olive oil
• 14 ounce can diced tomatoes
• 3 cups clam or fish juice
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, finely chopped
• 1 pound shrimp, thawed with tail removed & deveined
• ½ pound scallops, cleaned & patted dry
• 2 cod loins, thawed & chopped into 1 inch pieces
• ¾ pound mussels, rinsed & scrubbed
• 6 ounces of clams, rinsed & scrubbed
• 1 tsp cumin
• ½ tbsp oregano
• ½ tsp coriander
• 1 tbsp chili powder
• ¼ tsp sea salt
• optional: fresh cilantro for garnish

Directions

• Bring a large pot to medium heat then add extra virgin olive oil, onions, bell peppers, jalapeños and salt. Stir to combine and sauté 5-7 minutes until soft.
• Add the tomatoes, cod, clam juice, spices and cod. Bring the pot to a simmer 5-10 minutes. Then as soon as it begins to simmer, reduce to low.
• Add the shrimp and scallops, stir to combine. Cook another 5 minutes until shrimp turns pink. Then add mussels and clams. Cover the pot about 5 minutes then check to see if mussels and clam shells have opened. This means they are done.
• Turn off heat, transfer to a bowl and serve immediately.

Nutrition