Serves 6

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

1¼ pounds fresh fish (Chilean sea bass, halibut, or red snapper)

1 leek

1 medium yellow onion

4 ounces firm tofu

12 fresh plum tomatoes

1 fresh jalapeño

1 fresh serrano

1 teaspoon curry powder

1 teaspoon chili powder

¼ teaspoon cayenne pepper

Fresh-cracked black pepper, to taste

2 tablespoons olive oil

2 cups cooked beans (pintos, cannellini, or red kidney)

½ cup dry red wine

1 cup Seafood Stock (see recipe on page 113)

½ cup brewed strong coffee

1 teaspoon brown sugar

1 tablespoon honey

• Rinse the fish in ice water and pat dry. Slice the leek and medium-dice the onion. Dice the tomatoes. Cut the tofu into large dice. Mince the jalapeño and serrano. Mix together the curry and chili powders, the cayenne, and black pepper.

• Heat most of the oil to medium temperature in a large saucepan. Add the leeks, onions, tomatoes, and tofu; 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.

• Preheat grill to medium temperature.

• Brush the fish with the remaining olive oil and seasoning mixture; grill on each side 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 grilled fish.