Monkfish chili


3 large turkish bay leaves
1 tsp salt
1/4 tsp ground cumin
1/4 tsp dried thyme, crumbled
1/4 tsp dried basil, crumbled
1/4 tsp dried oregano, crumbled
1/4 tsp dried marjoram, crumbled
1/4 tsp cayenne pepper
1/4 tsp dried red pepper flakes
2 tbsp vegetable oil
1 lg onion, coarsely chopped
2 medium green bell peppers, sliced
1/3 cup tomato paste
2 1/2 cups rich fish stock
1 3/4 lb firm, ripe tomatoes, peeled, seeded and diced
2 cups cooked red kidney beans
2 lb monkfish cut into 1/4″ dice
1/4 cup chili powder
1 tbsp cajun seafood magic

How to prepare

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.

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