CHILEAN SEAFOOD STEW ENJOY DAN:

                             CHILEAN SEAFOOD STEW by CHEF DAN:

Serves 6

INGREDIENTS:

3 tablespoon olive oil

1 onion, sliced

1-EACH red, yellow, and orange bell pepper, sliced

4 garlic cloves, finely chopped

1 tablespoon Merken spice blend, recipe to follow)

1 cup white wine

1 (8 Oz) bottle clam juice

2 (10 Oz) can diced tomatoes and green chilies

1 bay leaf

1/4 -cup lime juice plus 2 limes cut into 2-inch pieces

2 pound Chilean sea bass, cut into bit-size pieces

1 pound shrimp, peeled

4 scallions, bias-sliced into 1/2-inch lengths

1 handful cilantro leaves, chopped

Corn tortillas, warmed

DIRECTIONS:

1.   In a  skillet, heat olive oil over medium-high heat when sizzling.

2.   Add onions and sauté for about 8 minutes until turning brown.

3.   Add bell peppers and sauté another 3 minutes.

4.   Add garlic, Maerken spice blend, wine, clam juice, tomatoes, bay leaf, and lime juice.

5.   Bring to a boil, then reduce heat and simmer for 15 minutes.

6.   Add sea bass and shrimp and cook 5 more minutes, until shrimp are opaque.

7.   Serve with lime wedges and warm tortillas.

CHILEAN SPICE BLEND A TRADITIONAL SPICE BLEND:

Dried and smoked aji cacho de cabra chilies, toasted corianders seeds, cumin, and salt.

ENJOY DAN:                                  BON-APPETITE!!