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Prep Time: 15 Minutes Cook Time: 37 Minutes |
Ready In: 52 Minutes Servings: 6 |
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The original recipe for this chili calls for frozen haddock fillets but I have used cod and it worked well. Any fairly firm white fish will do. (not sure where this came from, have had it for years on copied sheet, one of those type that are passed around an office; it is good and a nice change from the regular type of chili.) Ingredients:
1 lb frozen cod (or your choice of firm white fish) |
1 tablespoon butter (or olive oil) |
1/2 cup onion, coarsely chopped |
1/2 cup celery, sliced |
1/2 cup sweet green pepper, diced |
2 garlic cloves, smashed |
1 (19 ounce) can tomatoes |
1 (14 ounce) can red kidney beans |
2 tablespoons cornstarch (more if you wish it thicker) |
1/4 cup water |
2 tablespoons parsley |
1 teaspoon chili powder |
3/4 teaspoon salt |
1/8 teaspoon cayenne pepper |
Directions:
1. Partially thaw fillets and cut into 1 inch pieces.
2. Saute onions, celery, green pepper, garlic in butter or oil, just until tender.
3. Add remaining ingredients, except fish.
4. Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
5. Add fish; cover and simmer 7 minutes or until fish is opaque and flakes easily.
6. We like it served over brown rice.
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