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
- 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.