Seafood Chili

Note from Cheri: This recipe and text below are reprinted from The Pike Place Public Market Seafood Cookbook (Second Edition, 2005, Ten Speed Press), by By Braiden Rex-Johnson . If, like me, you have fond nostalgic memories of visiting Seattle's Pike's Place Market, or if you just happen to like good seafood, this little book will be a welcome addition to your cookbook library. Filled with over 50 recipes for fish and shellfish from the chefs, restaurantuers and fish mongers who make up the market community, a tourist destination for folks from all over the world and a seafood lover's nirvana. Author Braiden Rex-Johnson, who also serves as Seattle Homes and Lifestyles magazine's food editor, knows her subject well and injects the cookbook with the spirit of the market through wonderful narratives, fun facts about seafood and the market, and the history of this legendary place. Memory invoking photos complete this loving culinary portrait. Click here to learn more about this great book, along with discount ordering links and another delicious seafood recipe.

My friend and fellow foodie, Nancy Sutter, recommends using any firm fleshy whitefish, such as halibut, in this recipe. I've substituted Dungeness crab, Alaskan spot prawns ,and Alaskan weathervane scallops with great results.

3 tablespoons bacon, plus reserved bacon grease or 1 1/2 tablespoons vegetable oil 2 large onions, chopped 3 cloves garlic, minced 2 cups chopped fresh tomatoes, plus additional for garnish 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1 teaspoon fresh oregano, or 1/2 teaspoon dried oregano, crumbled 1 can (7 oz.) whole mild green chiles, drained and chopped OR 2 cans (4 oz. each) diced mild green chiles, drained 3/4 teaspoon Tabasco® sauce 1 to 1 1/4 cups red wine or water 1/2 pound uncooked or cooked halibut, or other firm, fleshy whitefish fillets, skin and bones removed, cut into 1 1/2 inch chunks 1 tablespoon olive oil 1 can (15 1/4 ounce) red kidney beans, drained, rinsed, and drained again sour cream for garnish chopped parsley for garnish

Serves 4 Cook the bacon over medium heat until crisp. Place the bacon slices on a paper towel to drain and pour 1 1/2 tablespoons bacon grease (or vegetable oil) into a large saucepan or Dutch oven. Add the onions and garlic and cook over medium-high heat for 5 to 7 minutes or until the onions are translucent, stirring occasionally. Add the tomatoes, chili powder, cumin, oregano, mild green chiles, and Tabasco, and stir well. Add 1 cup of the red wine, bring to a boil, then decrease the heat and simmer for 35 minutes, uncovered, stirring occasionally. If the mixture becomes too dry, add more red wine 1 tablespoon at a time, stirring well after each addition. After the mixture has simmered for 35 minutes, crumble the bacon and add to the chili. If using uncooked fish, add to the chili and stir gently to mix. Cook just until the fish is translucent, about 5 to 7 minutes. If using cooked fish cook the bacon an additional 5 minutes after adding it, then add the fish and cook 2 to 3 minutes, or until the fish is warmed through. Meanwhile, heat the olive oil in a medium skillet over medium-high heat and sauté the kidney beans until warmed through, about 3 minutes. When the fish is cooked or warmed through, place the chili on individual plates with a spoonful of sautéed beans beside it. Top with a dollop of sour cream, and sprinkle with additional chopped tomatoes and parsley.