Variation: Great with other Alaska whitefish varieties, such as Alaska Cod, Pollock or Sole!

SERVES 6 to 8 PREP TIME 15 minutes COOK TIME 25 minutes

INGREDIENTS

2 Tablespoons olive oil

1/2 cup coarsely chopped onion

1/2 cup sweet bell pepper, diced

1 teaspoon minced garlic

1 can (14 oz.) diced tomatoes

1 can (14 to 15 oz.) white kidney (or pinto) beans, drained and rinsed

1 can (14 oz.) chicken broth

1 cup fresh or frozen corn

1 canned chipotle chili in adobo sauce, diced

1 teaspoon each ground coriander and chili powder

1/2 teaspoon dried oregano

1 teaspoon salt, or to taste

1 lb. Alaska Halibut (or Cod), fresh, thawed or frozen, cut into 1-inch pieces

4 cups cooked rice or small sea shell pasta, if desiredl

DIRECTIONS

1. In deep heavy-bottomed skillet or saucepan, heat oil.  Sauté onions, bell pepper and garlic just until tender, about 5 minutes.  Add all remaining ingredients except Alaska Halibut, stirring gently.  Cover and simmer for 15 to 20 minutes, just until slightly thickened. 
2. Add fish, submerging into chili; cover tightly and simmer 5 minutes for frozen fish or 3 minutes for fresh/thawed fish.  Turn off heat and let seafood rest in liquid 5 minutes. 
3. Serve each portion of chili over 1 cup rice or pasta, if desired.