Tex Mex Seafood Chili


Picture by Nix, idea by Real Sea Food Company, implementation by me. A cautionary note: This is my first draft Tex Mex Seafood Chili so please don’t feel the need to follow the recipe religiously until I actually get it right. Not that this was wrong, it’s just not what I set out to make.

Last week my mumses took me out to lunch at the Real Seafood Company and I had the strangest yet tastiest soup there. It was billed “Tex Mex Seafood Chili” and I liked it so much, I committed the ingredients to memory(ish) and attempted to recreate it at home. Here’s the first draft of my Tex Mex Seafood Chili:

Ingredients
3 uncased chorizo sausages
1 chopped onion
1 minced clove of garlic
1 (16oz-ish) can diced toms
1 (16oz-ish) can tomato puree
1 (10oz-ish) can of kidney beans
1 (10oz-ish) can of corn
1 frozen flounder fillet
2 frozen ocean perch fillets
14 oz frozen shrimp
~1.5 tsp Salt
~2 TBL chili powder
~2 tsp cayenne pepper

Heat oil in bottom of stock pot (we used Thai chili oil) and brown chorizo. Add onions and garlic after a minute or two, cook until veggies are tender. Add frozen fish filets and continue to brown/stir until fish is broken up. Add tomato and tomato sauce, corn, beans and shrimp. Season to taste. Let simmer at least 30 minutes. Serve with a cheddar cheese hat and a dollop of sour cream.

Production Notes: I used diced toms and puree of toms because that’s what I had for canned toms. Likewise the fish selection. In actuality, I mixed up the toms, beans, corn, spices and shrimp in a separate pan but only because I was impatient. When I do it again I’ll just use the one pan. The chili was good but not what I had at RSC and had a bit of a fishy smell to it. Tex Mex Seafood Chili v2.0 will probably be more of a tomato chowder type of dish and less of a standard chili type of dish and I think I’ll get some fresh fish fillets. I wasn’t so pleased with the fishy smell (that oddly didn’t taste overly fishy) which TheMan blames the frozen fish for. Stay tuned for version 2.0 in the future and if you come up with tastier alterations, I’d love to hear about them.

BTW, the cheese hat and sour cream dollop totally make this dish.


2008: Studying for my Tex Mex dish quiz and not updating.

2007: Errrmmmm…nothing. What??!?

2006: Apparently, they were running disaster movies on SciFi Saturday, which can only mean that they will stop running the damned Magma commercial every six seconds. There is a god!

2005: STOP CLICKING ME!!!

2004: There are also, of course, a number of traditions and superstitions attached with the day, most of which I have already broken.

2003: Work Work.

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