Originally Posted by Chief Longwind Of The North
So what variations did you make to the fish chili? I'm always up for something new.
Seeeeeya; Chief Longwind of the North
Since us old farts need help with our memories I'll refresh both of ours with the guideline's you so kindly provided.
2 Pollock Fillets
1 yellow onion
1 celery stalk.
1 pat butter (about a tsp.)
Pepper grinder pepper
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 tbs. hot chili
1 fully ripe, fresh ghost pepper
1 tbs, Sriracha Pepper Sauce
1/2 tsp. Tabasco Sauce, original flavor
15 oz. can pinto beans
15 oz. can black beans
Wash and slice the celery. Peel the onion, slice it in half through its equator. Slice each half into quarters.
Heat the butter in a 3 quart sauce pan until it begins to bubble. Add the celery and onion. Season with salt. Remember to season each layer with a little salt and pepper. When the veggies are just starting to soften, and the fish
cubes. Cover and let the food simmer for 5 minutes.
Add the herbs and spices, and stir them in. Add both the pinto and black beans. Fold the pot ingredients together. Taste and correct the seasonings. Add the Sriracha and Tabasco sauces. Finally, use kitchen shears to finely cut the ghost pepper into the chili
. Cover and simmer for 30 minutes.
I cooked up some Red Kidney beans. I don't often used canned and those are the beans I associate with chili when I put beans into chili.
I omitted the celery. Just doesn't seem right in chili to me.
I didn't use Sriracha but used another of the many hot sauces I always have on hand. I think it was Yucatan Sunshine Habanero Pepper sauce but it was a while ago.
I also more then likely used more then you recommended.
I followed your cooking directions as best I could but I used leftover grilled Rockfish (Striped Bass) and since it only needed to be heated I didn't introduce it until the very end and everything else was cooked.
Also, I just couldn't help myself on this. I simply had to put a few splashes of Fish Sauce in.
It was defiantly fish chili and not fish stew. Tasty and yet not conventional.
Sort of along the lines of a Taco and a Fish taco. Where is the line drawn?