Cuisinart PSC-350 - Manual (Page 28)

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S
tewS
& c
hiliS
Seafood Chili
½ cups chopped onion
garlic cloves, peeled and chopped
jalapeño pepper, seeded and
chopped
½ red pepper, seeded and chopped
½ green pepper, seeded and chopped
tablespoon chili powder
½ tablespoon oregano
teaspoon ground cumin
½ teaspoon ground coriander
½ tablespoon extra virgin olive oil
can ( ounces) diced tomatoes
with juice
can ( ounces) chopped clams,
drained, ½ cup juice reserved
tablespoon cornmeal
¾ pound large shrimp, peeled and
deveined
¾ pound large sea scallops, tough
muscle removed
½ pound halibut (or other firm
whitefish), cut into -inch pieces
¾ pound mussels, rinsed and
debearded
¼ cup chopped fresh cilantro
Makes 4 servings
Combine onions, garlic, jalapeño, red and green peppers, 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