Monkfish chili

Yield: 1 servings

Measure Ingredient
3 larges Turkish bay leaves
¼ teaspoon Ground cumin
¼ teaspoon Dried basil, crumbled
¼ teaspoon Dried marjoram, crumbled
¼ teaspoon Dried red pepper flakes
1 large Onion, coarsely chopped
⅓ cup Tomato paste
1¾ pounds Tomatoes, peeled, diced
2 pounds Monkfish cut, 1/4 inch dice
¼ cup Chili powder
1 tablespoon Cajun Seafood Magic
1 teaspoon Salt
¼ teaspoon Dried thyme, crumbled
¼ teaspoon Dried oregano, crumbled
¼ teaspoon Cayenne pepper
2 tablespoons Vegetable oil
2 Green bell peppers, sliced
2½ cup Rich fish stock
2 cups Cooked red kidney beans

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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