1THIS IS THE FIRST 5 INGREDIENTS
Add 2 TBS( recipe says 4 Tbsp but it's divided) evoo to a small sauce pan and on medium-low heat add jalapeno, onion and sauté for 7 minutes to soften but not brown. Add the roasted jalapeno and sauté for 1 minute. Add the apple cider vinegar and stir for 1 minute, remove from heat. Puree in a food processor.
2In a 2 quart Dutch oven or soup pot add the remaining 2 Tbps of divided olive oil on a medium to low heat. Add the onion, pepper and celery and sauté 7 minutes or until vegetables become soft but not browned. Push vegetables to the side of the pan and place tilapia in the middle of the pan and sauté for 2 minutes. Break up tilapia by pushing on it with a wooden spoon until tilapia is broken up into little pieces. Add the chili powder, cumin and sauté while mixing for 1 minute. Add the water and turn heat to high and bring to a boil. Add tomato sauce and stir to mix, reduce heat to simmer. Add hominy and simmer for 20 minutes. Add the mussels and cook for another 10 minutes.
3Meanwhile after adding mussels to chili In a small bowl combine bay scallops and shrimp with 1 Tbps extra virgin olive oil,1 Tbsp of chili powder and 1 Tbsp of sweet paprika and mix to coat evenly. Add 1 TBS. of extra virgin olive oil to a large skillet on medium heat and allow temperature to come up (about 1 minute. Add the scallops and shrimp and saute for 3 minutes stirring occasionally. Add shrimp and scallops to chili pot and stir for 1 minute. Serve immediately.