Fish Chili with Beans
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 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.