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Nutrition Facts
Serving Size 1 (284g) Recipe makes 6 servings
Calories 202
Calories from Fat 27		(13%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 37mg		12%
Sodium 364mg		15%
Potassium 876mg		25%
Total Carbohydrate 23.9g		7%
	Dietary Fiber 6.8g	27%
	Sugars 3.7g
Protein 20.5g		40%
detailed view... how is this calculated?

Seafood Chili

Recipe #155617 | 52 min | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Derf
Feb 10, 2006

The original recipe for this chili calls for "frozen haddock fillets" but I have used cod and it worked well. Any fairly firm white fish will do. (not sure where this came from, have had it for years on copied sheet, one of those type that are passed around an office; it is good and a nice change from the regular type of chili.)

SERVES 6 (change servings and units)

Ingredients

1 lb frozen cod (or your choice of firm white fish)
1 tablespoon butter (or olive oil)
1/2 cup onion, coarsely chopped
1/2 cup celery, sliced
1/2 cup sweet green pepper, diced
2 garlic cloves, smashed
1 (19 ounce) can tomatoes
1 (14 ounce) can red kidney beans
2 tablespoons cornstarch (more if you wish it thicker)
1/4 cup water
2 tablespoons parsley
1 teaspoon chili powder
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Directions

1
Partially thaw fillets and cut into 1 inch pieces.
2
Saute onions, celery, green pepper, garlic in butter or oil, just until tender.
3
Add remaining ingredients, except fish.
4
Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
5
Add fish; cover and simmer 7 minutes or until fish is opaque and flakes easily.
6
We like it served over brown rice.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish > Chili
Main Ingredient > Seafood > Fish > Saltwater > Cod
Main Ingredient > Beans
Cuisine > North American > Canadian > British Columbian
Preparation > Time to Make > < 60 mins
Occasion > Brunch

Featured Reviews for This Recipe

From: Evie*

On Feb 15, 2008

We all liked this seafood chili. I used gurnard fillets and also added about 1 cup of a spaghetti sauce I had leftover from last nights dinner. Very tasty and easy to make. Thanks Derf.

1 person found this review helpful

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From: Irmgard

On Aug 17, 2007

I made this with fresh haddock fillets and it was lovely. I have enough left over for at least one more meal as there are only the two of us most nights.

1 person found this review helpful

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From: Chef #728679

On Jan 15, 2008

First of all this recipe was very good. My question is there are no tomatoes in a 19 oz. can. Either 14.5 or 28 oz. I used two 14.5 0z cans of fire roasted tomatoes and it was excellent. Next time I plan on using some baby shrinp and bay scallops! Bill

2 people found this review helpful

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