McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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Seafood Chili



SEAFOOD CHILI
McCormick and Schmick's Recipe

Serves 6

1 cup dried white beans
2 cups low-sodium chicken broth
1/4 cup olive oil
1 cup onion, diced
1 cup celery, diced
1/4 cup each red, yellow and green bell peppers
3 tablespoons garlic, chopped
1 cup white wine
1 (28 oz.) can diced tomatoes with juice
1 tablespoon Tabasco sauce
4 tablespoons tomato paste
2 cups water or low- sodium chicken broth
1 teaspoon dried oregano
2 teaspoons chili powder
1 teaspoon cumin
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
2 teaspoons thyme
1 pound seafood (shrimp, cod, halibut, salmon or your favorite), cut into 1-inch pieces

Soak white beans in water overnight.

Drain beans. Cook beans in chicken broth (enough to cover the beans) on low heat in heavy saucepan with a lid until tender (45 to 60 minutes). Saute onions, celery and red, yellow and green bell peppers in olive oil to soften. Add garlic to vegetable mixture in pan; cook for 1 minute. Add wine to vegetable mixture and reduce for 1 to 2 minutes. Add tomatoes to vegetable mixture; bring to a simmer.

Drain cooked beans and add to vegetable mixture along with Tabasco, tomato paste, water or chicken broth, and herbs (through thyme). Simmer for 10 to 12 minutes. Add seafood; simmer for 3 to 4 minutes. Stir carefully to incorporate seafood without breaking it up too much.

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