Seafood Chili

1 tablespoon vegetable oil
5 garlic clove -- chopped
1/2 cup celery in 1/4" dice
1 red onion, chopped
1 white onion, chopped
1 large 35oz can diced tomatoes
1 small can tomato paste - (8 oz)
1 tablespoon chili powder
1/2 teaspoon ground corriander
2 whole bay leaves
1 tsp. ground allspice
2 tsp. ground cumin
2 tsp. crumbled dried oregano
1 teaspoon cayenne pepper
1 teaspoon sugar
1 tablespoon salt
1 teaspoon freshly-ground black pepper
1 green pepper in 1/4" dice
1 yellow pepper
2 red peppers in 1/4" dice
1 Anaheim chili pepper, roasted, cored, seeded, and minced
2 jalapeño chili pepper, roasted, cored, seeded, and minced
2 c dry white or red wine
8-16 oz. clam juice

1 can dark kidney beans
4 oz. Dark chocolate
1 pound medium shrimp -- peeled, deveined, and tails removed
1/2 pound bay scallops
1 pound boneless skinless white fish, such as pollack, cod , halibut, monkfish, grouper, mahi-mahi or red snapper, cut into bite-size chunks
12 Littleneck clams

1/2 cup chopped cilantro
1/2 cup chopped parsley
1/2 cup grated cheddar cheese (optional)
plain yogurt (optional)
1 ripe avocado, peeled and diced (optional)
lime juice (optional)

Heat olive oil then add garlic, celery, onions and saute until tender. Add tomatoes, spices, peppers, wine and clam juice. Simmer for 1 hour. Remove from heat and refrigerate overnight to let flavors come through. Next day, heat sauce to boiling. Add beans, chocolate and seafood. Cook until seafood is opaque, about 10-15 minutes. Remove from heat. Add chopped fresh herbs, and garnish with grated cheese, yogurt, diced avocado and/or lime juice, to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user DKRIER.