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Apres-ski Monkfish Chili

by

Yield: 4 to 6 servings

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:

  • 1-1/2 pounds monkfish fillets
  • flour
  • 4 tablespoons vegetable oil
  • 1/4 cup chopped onion
  • 1 cup chopped celery
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 teaspoon paprika
  • 1 cup canned diced tomatoes, drained
  • 2 tablespoons cider vinegar
  • 3 cups cooked lima or other white beans
  • salt and freshly ground pepper
  • 1 tablespoon chili powder
  • 2 tablespoons light rum or sherry

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 sautéed monkfish pieces, add the chili powder and rum, and adjust the seasonings to taste. Yields 4 to 6 servings.

Updated Sunday, April 21st, 2002
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