Monkfish Chili

1 Servings

3 lg turkish bay leaves
1/4 t cumin, Ground
1/4 t dried basil, crumbled
1/4 t dried marjoram, crumbled
1/4 t red pepper flakes, Dried
1 lg onion, coarsely chopped
1/3 c tomato paste
1 3/4 lb tomatoes, peeled, diced
2 lb monkfish cut, 1/4 inch dice
1/4 c chili powder
1 T cajun seafood magic
1 t salt
1/4 t dried thyme, crumbled
1/4 t dried oregano, crumbled
1/4 t cayenne pepper
2 T vegetable oil
2 green bell peppers, sliced
2 1/2 c rich fish stock
2 c red kidney beans, Cooked
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.