Southwest and Northwest meet in this Alaskan halibut chili, mating one of the tastiest fish in the Pacific Ocean with the flavors and spices of chili.
Halibut Chili Ingredients
- 2 Tablespoons olive oil
- 1/2 cup coarsely chopped onion
- 1/2 cup sweet bell pepper, diced
- 1 teaspoon minced garlic
- 1 can (14 oz.) diced tomatoes
- 1 can (14 to 15 oz.) white kidney (or pinto) beans, drained and rinsed
- 1 can (14 oz.) chicken broth
- 1 cup fresh or frozen corn
- 1 canned chipotle chile in adobo sauce, diced
- 1 teaspoon each ground coriander and chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1 lb. Alaska Halibut (or cod), fresh, thawed or frozen, cut into 1-inch pieces
- 4 cups cooked rice or small sea shell pasta, if desired
- In a deep heavy-bottomed skillet or saucepan, heat oil. Sauté onions, bell pepper and garlic just until tender, about 5 minutes. Add all remaining ingredients except Alaska Halibut, stirring gently. Cover and simmer for 15 to 20 minutes, just until slightly thickened.
- Add fish, submerging into chili; cover tightly and simmer 5 minutes for frozen fish or 3 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid 5 minutes. Serve each portion of chili over 1 cup rice or pasta, if desired.
Recipe and image courtesy of the Alaska Seafood website.