Seafood Chili with Peppers and Tomatillos

1 C	dried black beans, picked over
8 oz	bay scallops, rinsed
4 oz	small shrimp, peeled, deveined if necessary
4 oz	tilefish fillet (or haddock or sea bass), rinsed and cut into pieces about 2x1-inch
1	lime, carefully peeled to removed the white pith, sliced into thin rounds
1 1/4 tsp	ground cumin
1/8 tsp	ground ginger
1 tbsp plus 1/4 tsp	chili powder
3 tbsp	coarsely chopped cilantro
2	garlic cloves, finely chopped
1/2	jalapeño pepper, seeded and finely chopped
3 tbsp	safflower oil
1	onion, chopped into chunks the size of the scallops
1/2 tsp	dried tarragon
1/4 tsp	salt
1/4 tsp	ground cloves
1/4 tsp	ground cinnamon
1/8 tsp	cayenne pepper
1 1/2 C	unsalted chicken stock
8 oz	canned crushed tomatoes, with their juice
10	tomatillos, husked and quartered
1 each	sweet red pepper and yellow pepper, seeded, deribbed and cut into chunks the size of the tomatillo quarters

Rinse the beans under cold running water, then put them into a large pot and pour in enough cold water to cover them by about 3 inches. Discard any beans that float to the surface. Cover the pot, leaving the lid ajar, and bring the liquid to a boil over medium-low heat. Boil the beans for two minutes, then turn off the heat, cover the pot, and soak them for at least one hour. (Alternatively, soak the beans overnight in cold water.)

Drain the beans in a colander and return them to the pot. Pour in enough water to cover the beans by about 3 inches, and bring the liquid to a boil over medium-low heat. Reduce the heat to maintain a strong simmer and cover the pot. Cook the beans, stirring occasionally and skimming any foam from the surface, until they are tender, about one and a half to two hours.

While the beans are cooking, combine in a large, nonreactive bowl the scallops, shrimp, fish pieces, lime, 1/4 teaspoon of the cumin, the ginger and 1/4 teaspoon of chili powder, 1 tablespoon of the cilantro, half the garlic, the jalapeño pepper, and 1 tablespoon of the oil. Marinate the seafood in this mixture for 30 minutes at room temperature.

While the seafood is marinating, prepare the chili base. Heat 1 tablespoon of the remaining oil in a large, heavy-bottomed pot over medium heat. Add the onion and the remaining garlic, and cook until the onion is translucent, about five minutes. Add the remaining teaspoon of the cumin, the remaining tablespoon of chili powder, the tarragon, salt, cloves, cinnamon, and cayenne pepper. Cook the mixture, stirring constantly, for two to three minutes to meld the flavors.

Gradually stir in the stock and tomatoes, and bring the mixture to a boil. Reduce the heat to medium low and cover the pot, leaving the lid slightly ajar. Simmer the liquid until it is slightly thickened, 20 to 25 minutes. Drain the beans and add them to the tomato mixture. Set the chili base aside.

Pour the remaining tablespoon of oil into a large, heavy-bottomed skillet over high heat. Add the tomatillos and pepper chunks, and sauté them for two minutes. Using a slotted spoon, carefully spread the cooked vegetables over the chili base; bring the mixture to a simmer over low heat. Arrange the marinated seafood in a layer atop the chili and vegetables, then cover the pot, and steam the chili until the scallops, shrimp and fish are opaque, seven to 10 minutes. Sprinkle the remaining 2 tablespoons of cilantro over the chili and serve immediately.

Serves 4.

Recipe courtesy of Fresh Ways with Soups & Stews, Time-Life Books Healthy Home Cooking series.

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