Archive for November 2013

Walleye Chili


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.
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.

Submitted by Ralph Carr

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