Fish Chili with Beans

If you enjoy this dish, branch out and experiment with different types of fish and beans.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4


  • 1¼ lbs. fresh fish (Chilean sea bass, halibut, or red snapper)
  • 1 tsp. curry powder
  • 1 tsp. chili powder
  • ¼ tsp. cayenne pepper
  • ¼ tsp. freshly cracked black pepper
  • 2 Tbsp. olive oil
  • 1 medium yellow onion, chopped
  • 12 fresh plum tomatoes, diced
  • 1 fresh jalapeño pepper, chopped fine
  • 1 fresh serrano pepper, chopped fine
  • 2 cups cooked beans (pintos, cannellini, or red kidney)
  • ½ cup dry red wine
  • 2 cups seafood stock
  • ½ cup brewed strong coffee
  • 1 tsp. brown sugar
  • 1 Tbsp. honey


  • Rinse the fish in ice water and pat dry. Mix together the curry and chili powders, the cayenne, and black pepper; set aside.
  • Heat 1½ teaspoons of the oil to medium temperature in a large saucepan. Add the onion and tomatoes; cook for 2 minutes. Sprinkle with some of the seasoning mixture, then add all the remaining Ingredients except the fish. Stew for approximately 60 minutes.
  • Meanwhile, preheat oven to 350°F. Brush the fish with the remaining olive oil and seasoning mixture; roast until cooked through (the cooking time will vary depending on the type of fish and thickness), about 5 to 15 minutes.
  • To serve, ladle the stew into bowls and top with fish.