Paleo Seafood Chili - cooking recipe

Ingredients

1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1 1/2 teaspoons sea salt, divided
1 teaspoon freshly ground pepper, divided
1 (15 ounce) can diced tomatoes
1 cup chicken broth
1 tablespoon dried parsley
2 teaspoons chili powder
3/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1/2 pound sea scallops - rinsed, drained, patted dry, and cut in half
1/2 pound haddock, cut into cubes
1/2 pound uncooked medium shrimp, peeled and deveined

Preparation

Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.