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Seafood Chili

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“The original recipe for this chili calls for "frozen haddock fillets" but I have used cod and it worked well. Any fairly firm white fish will do. (not sure where this came from, have had it for years on copied sheet, one of those type that are passed around an office; it is good and a nice change from the regular type of chili.)”
READY IN:
52mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Partially thaw fillets and cut into 1 inch pieces.
  2. Saute onions, celery, green pepper, garlic in butter or oil, just until tender.
  3. Add remaining ingredients, except fish.
  4. Cover and slow simmer gently for 30 minutes or until thick, stirring occasionally.
  5. Add fish; cover and simmer 7 minutes or until fish is opaque and flakes easily.
  6. We like it served over brown rice.

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