Paleo Seafood Chili recipe
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Ingredients
- 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 ½ 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 ¾ teaspoon cayenne pepper 1 tablespoon tomato paste ½ pound sea scallops - rinsed, drained, patted dry, and cut in half ½ pound haddock, cut into cubes ½ pound uncooked medium shrimp, peeled and deveined
Nutrition Info
- 164 caloriescarbohydrate: 9.3 gcholesterol: 95.8 mgfat: 3.7 gfiber: 2.6 gprotein: 22.1 gsaturatedFat: 0.6 gservingSize: -sodium: 1067.5 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Paleo Seafood Chili
Directions
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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.