Cuisinart PSC-650 - Manual (Page 35)

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S
tewS
& c
hiliS
Seafood Chili
cups chopped onion
garlic cloves, peeled and chopped
jalapeño peppers, seeded and
chopped
red pepper, seeded and chopped
green pepper, seeded and chopped
tablespoons chili powder
tablespoon oregano
teaspoons ground cumin
teaspoon ground coriander
tablespoon extra virgin olive oil
cans ( ounces each) diced
tomatoes with juice
cans ( ounces each) chopped
clams, drained, ½ cup juice
reserved
tablespoons cornmeal
pound large shrimp, peeled and
deveined
pound large sea scallops, tough
muscle removed
¾ pound halibut (or other firm white
fish), cut into -inch pieces
pound mussels, rinsed and de-
bearded
½ cup chopped fresh cilantro
Makes 8 servings
Combine onions, garlic, jalapeño peppers, red pepper, green pepper, chili powder,
oregano, cumin, and coriander with the olive oil in ceramic pot of the Cuisinart
®
Slow Cooker. Stir in diced tomatoes and ½ cup clam juice. Cover and press the
on/off button to turn the unit on. Set timer to hours and press Low; the slow
cooker will automatically switch to Warm until you are ready to finish cooking.
Turn heat to High and stir in cornmeal; cover and cook minutes. Add chopped
clams, shrimp, scallops, and halibut; stir gently. Place mussels on top. Cook on
High for minute or until shrimp are pink and mussels have opened. Garnish with
fresh chopped cilantro.
Nutritional information per serving:
Calories 358 (16% from fat) • carb. 16g • pro. 58g • fat 6g • sat. fat 1g
• chol. 213mg • sod. 440mg • calc. 161mg • fiber 3g