Two food words I would not expect to see together are fish and chili. Yet there they were when I flipped through a cookbook I received today. After reading the recipe I am still of the opinion that they do not belong together! And what is with the dill? In chili, gross!
1-1/2 cups finely chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 diced roasted bell pepper
2 tablespoons chili powder
1/2 teaspoon ground coriander
1/2 teaspoons crushed red pepper flakes
1-1/2 tablespoons ground cumin
2 cups fish stock or clam juice
4 cups cooked, drained kidney beans
1-1/2 pounds fish fillet
1 lemon, zested
2 tablespoons fresh dill, chopped
In a large pan cook the onion and garlic in oil until softened. Add the pepper and spices except for dill and lemon zest. Cook for 1 minute, stirring constantly. Add stock or juice and bring to a boil. Add beans and the fish which has been cut into large chunks and simmered 5 minutes. Add the zest and juice of the lemon and dill, simmer 1 minute more.
Recipe from: Fifty Ways To Cook Most Everything