Monkfish Chili
Ingredients| 3 large turkish bay leaves 1/4 tsp ground cumin 1/4 tsp dried basil, crumbled 1/4 tsp dried marjoram, crumbled 1/4 tsp dried red pepper flakes 1 large onion, coarsely chopped 1/3 cup tomato paste 1 3/4 lb tomatoes, peeled, diced 2 lb monkfish cut, 1/4 inch dice 1/4 cup chili powder 1 tbsp cajun seafood magic 1 tsp salt 1/4 tsp dried thyme, crumbled 1/4 tsp dried oregano, crumbled 1/4 tsp cayenne pepper 2 tbsp vegetable oil 2 green bell peppers, sliced 2 1/2 cup rich fish stock 2 cup cooked red kidney beans |
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Combine the first nine ingredients in a small bowl. heat oil in a
heavy large saucepan over medium heat. Add onion and cook until
translucent, stirring, for about 8 minutes. Mix in the bell peppers
and continue to cook for another 3 minutes. Add herb and spice
mixture and stir for 5 minutes more. Add tomato paste and cook for
another 2 minutes. Keep stirring! Add fish stock and tomatoes,
increase heat to boiling. Add beans and return to boil. Reduce heat
and simmer until beans are heated through. Add fish and sprinkle with
chili powder, cook and stir for about 2 minutes, until fish is almost
opaque. Add Seafood Magic, stir, remove from heat, adjust seasoning
and serve.
Servings:
1
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