Seafood Chili

My new love interest on TV is Rachel Koo, a lovely young chef who cooks out of her minute kitchen in London and is not only a good and creative cook, but also very entertaining to listen to and pretty to watch.  In her last episode she made Seafood Chili and I thought I'd give it a try.

-A bunch of chopped spring onions ( use the white for the recipe and the green for decoration at the end
-Half red onion, chopped
-1 teaspoon of cumin (more can be added to taste)
-1 teaspoon of sweet paprika (more can be added to taste)
-1 teaspoon of chopped garlic
-2 tablespoons of tomato paste
-1 can of tomatoes
-1 can of black beans (drained and washed)
-1 can measurement of water
-kernels cut from a couple of fresh corn

Saute the spring onions, red onion garlic, cumin, paprika and tomato paste together.  Add the cans of tomatoes and black beans and the water. Add some cilantro and adjust spices adding as much as you like to taste. Add salt and pepper.

Cook on low heat uncovered for around 40 minutes.

Cooking the fish

In a pan, saute some fish (I used pieces of salmon) mussels, clams and calamari. I also included a couple of lobster tails.  When the fish is browned and the mussels and clams are open, add to the bean and tomato and spices pot.  I also added the cut corn to the pot at mid cooking.  Include some chopped cilantro and some spring onion as well.

Sauce to accompany the chili

Mix sour cream with lime juice. Add some chopped cilantro and mix well. Serve with toasted tortillas.

It was delicious