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Recipes
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Black Bean Seafood Chili
Makes: 5 Quarts
Chef Mike Rosendaul
Real Seafood Company
1/4 cup Olive Oil
1 Large Onion, Diced
2 Green Peppers, Diced
4 TB Garlic, Minced
1 lb. Fish (Sword, Mahi, Shark, or other meaty fish, not flaky fish)
3 16 oz. Cans Diced Tomatoes in Juice
1 12 oz. Can Tomato Paste
2 Cups Bass Ale
2 tsp Cumin
1/2 cup Chipotle Pepper, Canned in Adobe Sauce
5 tsp. Kosher Salt
2 tsp. Black Pepper
2 32 oz. Cans Black Beans, Not Drained
Heat oil in large pot, add onion and green pepper. Sauté until onion is translucent. Cut fish into approximately 1 inch cubes. Add garlic and cubed fish, sauté for 2 minutes. Purée canned chipotle peppers with the adobe sauce, measure out 1/2 cup and add to chili. Add remaining ingredients and simmer for 30 minutes. Serve with sour cream and scallions.
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