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Monkfish Chili

 

28

Yield

4

- 6 Servings

Prep

30

min

Cook

20

min

Ready

50

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

3 large bay leaves
turkish
*
¼ teaspoon cumin
ground
*
¼ teaspoon basil
crumbled
*
¼ teaspoon marjoram
crumbled
*
¼ teaspoon red pepper flakes
*
1 large onions
coarsely chopped
cup tomato paste
1 ¾ pounds tomatoes
, diced
2 pounds monkfish
diced 1/4 inch
*
¼ cup chili powder
*
1 tablespoon seasoning
cajun seafood magic, seafood
*
1 teaspoon salt
¼ teaspoon thyme
crumbled, dried
*
¼ teaspoon oregano
crumbled, dried
*
¼ teaspoon cayenne pepper
*
2 tablespoons vegetable oil
2 each green bell peppers
sliced
2 ½ cups fish stock
2 cups 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

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Comments

Nutrition Facts

Serving Size 606g (21.4 oz)
Amount per Serving
Calories 27028% of calories 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?

 

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