Walleye Chili
Source of Recipe
John Schumacher of Schumacher`s Inn and Restaurant in New Prague
List of Ingredients
1 Tbsp olive oil
1 1/2 cups red onions, chopped 1/2 inch
2 cloves fresh garlic, minced fine
1 cup celery peeled, cut in 1/4 inch slices
3 cups canned diced tomatoes and juice
1 cup dry red wine
1 can butter beans, drained
1 can chili beans
2 Tbsp chili powder
1 Tbsp fresh cilantro, chopped fine
1 tsp salt
1/4 tsp black pepper
1/4 tsp cinnamon
1/2 tsp cumin
1/2 tsp allspice
2 jalapeno peppers, stem and seeds removed, diced 1/4 inch
4 cups walleye, cubed in 1 inch pieces
Recipe
In a heavy soup pot, heat oil until hot. Add onions, garlic, celery and saute until tender. Add all remaining ingredients except fish and simmer on low heat for 30 minutes. Add fish. Cover and cook 5 minutes on low. Serve gently, being careful to not break up fish.
Chef John`s Notes:
- For this recipe, I prefer to use salmon, lake trout or firm salt water fish to keep pieces in tact.
- It is necessary to use a stronger flavored fish so the fish will not be overwhelmed by the chili powder.
- For garnish, mix 1 cup sour cream with 2 tsp chili powder. Put a dollop on top of the chili.
- Shredded Farmer`s cheese sprinkled on top of the sour cream adds a nice touch.
- If you feel adventuresome, add a few shrimps or scallops to the chili.
- Peel celery with a potato peeler, then
dice.
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