|My Fish Chili With Chickpeas |
A dish that is an absolute delight to the palate.
This is especially a great dish to make when you have a
package of frozen fillet of fish....or a delicate fish that will
just scream with fright and collapse in flakes right at your your
very eyes as soon as it hits the pan.
MY INGREDIENTS ARE:
6 small pieces of fillet of sole thawed
15 oz. can of diced tomatoes (I used Del Monte's organic diced tomatoes)
3 tablespoons of capers - rinsed and drained
15 oz. can of chickpeas - rinsed and drained
2-3 pieces of chipotle chilis (from the can) chopped -use less if the "heat" is not your thing
1 small onion chopped
In a hot pan with olive oil - sautee the onions; add a pinch of salt until onions are
trasnparent. Slowly add the can of diced tomatoes, jalopeno; simmer for 2-3 minutes then add the fillets stirring carefully for a minute of so until the fish turns opaque.
Add the chickpeas and capers correct seasoning and let simmer to reduce the sauce a little.
SUGGESTION: Add a 1/4 cup of diced spanish sausage ( I would have if I had not run out of my supply of spanish sausages/chorizos).
Serve on top of rice or with a crusty bread.