seafood chili? Ever hear of that?

RRP

Our local fish monger sent an email this morning with this week's specials. One is seafood chili for $6.95 a pound. Seems funny that it's not a pint or quart but sold by the pound! No description of what's in it.

fishlessman

heres some lobster chili drizzled with creme fraiche


http://eggheadforum.com/discussion/546432/lobstah-chili

Abter

I made a seafood chili for my office's annual chili competition last year. I had a lot of Atlantic black sea bass fillets in the freezer, and blended several fish chili recipes from online. 
Because (a) I caught the black sea bass off of Ocean City Maryland, (b) I live in Maryland, and (c) I mainly fish in the Chesapeake, I used Old Bay seasoning as the basis of of the spices.  I couldn't find one fish chili recipe that had it all, so I combined 5 of them and came up with the following:

AWARD WINNING CHESAPEAKE STYLE FISH CHILI
Ingredients:
2 bags navy beans (or other small white beans...Great Northerns, cannellini, etc.)
2 boxes (32 oz each) fish stock and/or clam or lobster juice (this is the key ingredient
2-4 pounds frozen firm white fish (I used black sea bass , but cod, halibut or turbot would be more normal)
2-3 large sweet onions
Jalapeno peppers (many as you want)
Cooking oil or butter
large can crushed tomatoes (do not drain)
Any other veggies you like in chili: canned corn, celery, etc.
Old Bay (of course); 4 tablespoons (adjust to taste)
Other spices: chili powder, Korean garlic-chili paste, hot sauce, crushed garlic, black pepper, sea salt...whatever strikes your fancy

Truth in reporting:  the "award winning" part is true, but I won my office's award for "Most Unusual Chili".   I really liked it a lot, as did a few others.  But in our competition tradition ruled.

Next week is our annual chili competition.  I'm going with Dr. BBQ's Race Day Smokin' Chile, based on smoked chuck roast from my egg.

CtTOPGUN

 We made a large pot of Quohog(large clam) chili for a fundraising festival last year. Also New England and Manhatten clam chowders. Went over well!

   Jim

thetrim

Abter said:

I made a seafood chili for my office's annual chili competition last year. I had a lot of Atlantic black sea bass fillets in the freezer, and blended several fish chili recipes from online. 
Because (a) I caught the black sea bass off of Ocean City Maryland, (b) I live in Maryland, and (c) I mainly fish in the Chesapeake, I used Old Bay seasoning as the basis of of the spices.  I couldn't find one fish chili recipe that had it all, so I combined 5 of them and came up with the following:

AWARD WINNING CHESAPEAKE STYLE FISH CHILI
Ingredients:
2 bags navy beans (or other small white beans...Great Northerns, cannellini, etc.)
2 boxes (32 oz each) fish stock and/or clam or lobster juice (this is the key ingredient
2-4 pounds frozen firm white fish (I used black sea bass , but cod, halibut or turbot would be more normal)
2-3 large sweet onions
Jalapeno peppers (many as you want)
Cooking oil or butter
large can crushed tomatoes (do not drain)
Any other veggies you like in chili: canned corn, celery, etc.
Old Bay (of course); 4 tablespoons (adjust to taste)
Other spices: chili powder, Korean garlic-chili paste, hot sauce, crushed garlic, black pepper, sea salt...whatever strikes your fancy

Truth in reporting:  the "award winning" part is true, but I won my office's award for "Most Unusual Chili".   I really liked it a lot, as did a few others.  But in our competition tradition ruled.

Next week is our annual chili competition.  I'm going with Dr. BBQ's Race Day Smokin' Chile, based on smoked chuck roast from my egg.

Hey it says on here that your first ingredient is beans....DISQUALIFIED!