Heat oil in a wide, deep skillet. Saute the onions, garlic and cilantro until the onions are soft and translucent. Add bell
pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp. When mixture starts
to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce. Season to taste with fresh cilantro.
Stir in shrimp, scallops and fish. Simmer until all are opaque when cut into, about 12 minutes. Add clams and simmer another 2-3 minutes.
Remove from heat and stir in cheese, if desired. Garnish with sour cream and serve.
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Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603