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Monkfish Chili

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Submitted by wendyleehump

YIELD

4 - 6 Servings

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

3 3
LARGE LARGE BAY LEAVES
turkish *
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML BASIL
crumbled *
¼ 1.3
TEASPOON ML MARJORAM
crumbled *
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
1 1
LARGE LARGE ONIONS
coarsely chopped
79
CUP ML TOMATO PASTE
1 ¾ 793.8
POUNDS G TOMATOES
, diced
2 907.2
POUNDS G MONKFISH
diced 1/4 inch *
¼ 59
CUP ML CHILI POWDER *
1 15
TABLESPOON ML SEASONING
cajun seafood magic, seafood *
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML THYME
crumbled, dried *
¼ 1.3
TEASPOON ML OREGANO
crumbled, dried
¼ 1.3
TEASPOON ML CAYENNE PEPPER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 2
EACH EACH GREEN BELL PEPPERS
sliced
2 ½ 591
CUPS ML FISH STOCK
2 473
CUPS ML RED KIDNEY BEANS
cooked

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 606g (21.4 oz)
Amount per Serving
Calories 270 28% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1546mg 64%
Total Carbohydrate 13g 13%
Dietary Fiber 13g 53%
Sugars g
Protein 27g
Vitamin A 45% Vitamin C 137%
Calcium 12% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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