Recipe - Monkfish Chili

3 lg Turkish bay leaves
One fourth teaspoon Ground cumin
One fourth teaspoon Dried basil, crumbled
One fourth teaspoon Dried marjoram, crumbled
One fourth teaspoon Dried red pepper flakes
1 lg Onion, coarsely chopped
1/3 cup Tomato paste
1 Three fourths pound Tomatoes, peeled, minced
2 pound Monkfish cut, One fourth inch dice
One fourth cup Chili powder
1 tablespoon Cajun Seafood Magic
1 teaspoon Salt
One fourth teaspoon Dried thyme, crumbled
One fourth teaspoon Dried oregano, crumbled
One fourth teaspoon Cayenne pepper
2 tablespoon Vegetable oil
2 Green bell peppers, cut or sliced up
2 One half cup Rich fish stock
2 cup Cooked red kidney beans

Combine the first nine ingredients in a small bowl. heat oil in a heavy
large saucepan over medium heat. Add onion and cook until translucent,
stirring, for about 8 minutes. Mix in the bell peppers and continue to cook
for another 3 minutes. Add herb and spice mixture and stir for 5 minutes
more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add
fish stock and tomatoes, increase heat to boiling. Add beans and return to
boil. Reduce heat and simmer until beans are heated through. Add fish and
sprinkle with chili powder, cook and stir for about 2 minutes, until fish
is almost opaque. Add Seafood Magic, stir, remove from heat, adjust
seasoning and serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini