1/4 cup olive oil
1 bay leaf
1 medium red pepper, seeded and diced
1 medium poblano pepper, seeded and diced
1 medium yellow onion, diced
2 tablespoons chopped garlic
1 tablespoon each chopped fresh basil, thyme, oregano
2 teaspoons cumin
1 teaspoon cayenne pepper
1/2 cup toasted chili powder
1/4 cup tomato paste
3 cups rich fish stock
Juice of 2 limes
2 cups cooked black beans
4 Roma tomatoes, diced
2 pounds mixed fresh seafood, diced (scallops, shrimp, crab,
    diced amberjack, swordfish and snapper)
Salt and pepper to taste
Cilantro Pesto Sour Cream
Cornstarch (optional)*

Heat oil in large saucepan over high heat. Add bay leaf, peppers, onion, garlic, basil, thyme, oregano, cumin, cayenne and chili powder, stirring constantly. Cook 3 minutes. Stir in tomato paste and cook 3 more minutes. Add stock, lime juice, beans, tomatoes, seafood, salt and pepper and bring to a boil. Simmer 10 minutes over low heat. Be sure seafood is fully cooked.

Serve very hot garnished with Cilantro Pesto Sour Cream.

Serves 8 to 10.

*If chili needs thickening, dissolve a little cornstarch in cold water and stir in or just puree some of the black beans and stir in.

Cilantro Pesto Sour Cream
1 cup chopped cilantro
1/2 cup olive oil
1 cup sour cream
Salt and pepper to taste

Puree cilantro in olive oil in blender or food processor until smooth. Mix in sour cream and adjust seasoning.