Spicy Seafood Chili

Spicy seafood chili merges Tex-Mex heat with coastal seafood, building a thick, peppery tomato base loaded with shrimp, scallops, clams, and chunks of firm white fish. The stew sits somewhere between a chili and a bouillabaisse, with the same satisfying depth.

Roasting the bell pepper, Anaheim, and jalapeño before they go in is the move that builds this dish. Roasted peppers carry a smoky sweetness that fresh peppers can’t reach, and skinning them after roasting removes the bitter membrane that sometimes spoils chili broths.

Timing the seafood matters. Shrimp, scallops, and fish go in together for 12 minutes, while pre-steamed clams join only at the end for 2 to 3 minutes to warm through. Adding tender shellfish too early turns it rubbery; adding fish too late leaves it raw.

Chef Tips

• Roast the peppers under a broiler or over a gas flame until charred all over, then steam in a covered bowl for 10 minutes. The skins peel right off after that.
• Cook the seafood just until opaque, no longer. Overcooked shrimp curls into rubber bands, and scallops weep liquid into the broth.
• Use peeled, seeded fresh tomatoes when in season. Out of season, drained whole canned tomatoes are better than mealy fresh ones.
• Add the cheese at the very end with the heat off. Direct heat causes cheese to seize into stringy clumps in a wet broth.

Variations

• Use cod, halibut, or snapper for the firm-fleshed fish; avoid delicate flounder which falls apart.
• Stir in a can of black beans for a heartier, more chili-like body.
• Substitute mussels for clams, adjusting cook time to about 5 minutes for them to open.

Serve with warm tortillas or crusty bread for dipping into the spicy broth.