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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Recipe courtesy of Tom Pritchard, Salt Rock Grill, Indian Shores FL. Published in St. Pete Times Camping guide. Sounds wonderful and just what the weather dictates. Ingredients:
2 1/2 lbs. of cobia, sheepshead, drum or other fresh firm fish, cubed |
1/4 cup of olive oil |
3/4 lb of onions, diced quite small |
3 whole bay leaves |
1/2 tsp of fresh ground black pepper |
1/3 cup of tomato paste |
1/2 of poblano peppers, peeled, seeded and cut in chunks |
1/4 lb. of other fresh peppers (cubanelle) seeded and chunked |
1 each large green red and yellow peppers cut into squares, see directions below |
1 tbsp of hot sauce |
1 tbsp ground cumin |
1 tbsp chili powder |
1 tbsp ground coriander |
1 cup white wine |
1/2 gallon of fish or clam stock |
2 lbs. of fresh ripe tomatoes, seeded and diced |
2 small skin-on zucchini diced |
2 cups of cooked white beans |
1 tbsp. fresh minced garlic |
1tbsp each of fresh marjoram, thyme and basil |
1 tbsp of sherry vinegar |
kosher salt if needed |
Directions:
1. In a large round stock pot, saute the onions in oil until softened about 4 minutes.
2. Add bay leaves, pepper, dry spices, wine, tomato paste and hot sauce, and garlic; cook about 3 more minutes.
3. Add stock, stir and simmer about 10 minutes.
4. Grill or deep fry all fresh peppers. Seed cut out seed walls and dice.
5. Add beans tomatoes, zucchini, peppers, vinegar and fresh herbs.
6. Add fish pieces and stir only about 3 minutes before serving chili, otherwise fish will be over-cooked.
7. Adjust for salt as necessary. Garnish with fried zucchini skin pieces.
8. Pick out bay leaves and serve.
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