Fish Chili

Yield: 1 Servings

1 lb kielbasa
1 head celery
1 few assorted peppers
1 including at least 1 green
1 chile
2 big onions
1 lots of garlic
2 can whole (or stewed tomatoes
-or)
8 fresh
1 can octopus in hot sauce
1 lb clams (keep broth), Chopped
1 lb shrimp (peeled, etc)
1 lb scallops
1 lb fish fillets
1 rice
1 chili powder
1 cumin
1 oregano
1 red pepper, Crushed
1 black pepper

Saute the celery, peppers, onions, and garlic in a little olive oil
until they wilt. Add the kielbasa, chopped into bite size pieces, and
some chili powder (I use a lot). Cook a little longer, and add the
tomatoes clams and octopus: the mixture should be wet and sort of
soupy. Turn down the heat and let this simmer for at least an hour,
stirring and adding more liquid as needed (I use clam broth or
watered-down tomato juice). Check the seasonings and add what you
think it needs - at least a little of each of the above mentioned.

At this point you add rice -I just kind of eyeball the liquid in the
pot and guess - anywhere from one to two cups (if you overdo it add
more liquid 8-) ). Cover and simmer some more, but keep a closer eye
on it as it thickens so the bottom doesn't burn.

As you get closer to serving time, add the fresh fish, scallops first
(they take a bit longer to cook), then shrimp, then the whitefish,
cut into chunks. Adjust seasonings.


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