Apres-Ski Monkfish Chili
If you were to have just one New England cookbook on your shelf, we’d suggestThe Book of New New England Cookery,a 15-year-old classic by legendary cookbook editor Judith Jones and her husband, Evan Jones, both of whom spent time in East Hardwick, Vermont. The book was recently revised by Judith (University Press of New England, 2001). With wonderful stories and creative twists on dishes old and new, it contains more than 900 recipes. Here’s one of our favorites.
Ingredients
Instructions
Rinse and dry the fish and cut into 1-inch cubes, then dredge in flour. Heat 2 tablespoons of the oil in a skillet and saute the fish, stirring almost constantly, for about 3 minutes. Remove the fish and keep it warm. Put the remaining 2 tablespoons of oil in a saucepan and stir in the onion, celery, peppers, and paprika. Cook about 5 minutes, then stir in the tomatoes, vinegar, and beans. Simmer for several minutes, until piping hot, and season with a sprinkling of salt and pepper. Stir in the sauteed monkfish pieces, add the chili powder and rum, and adjust the seasonings to taste.
Yield:
Course
Source
FREE BEGINNERS GARDEN GUIDE!
+ a 4-season guide to raising chickens!
You will also be subscribed to our Almanac Companion Newsletter
Reader Comments
Leave a Comment
Where is the liquid? Surely
Where is the liquid? Surely not from the vinegar, sherry and oil?
As the vegetables cook down
As the vegetables cook down and sweat, they will provide some moisture.