Mahi-mahi works well in this wonderful fall recipe because it’s firm enough to stand up to poaching and mild enough for those picky eaters in the family who “don’t like fish.” Dress it up with a touch of jalapeno for just a little kick or leave it plain for the kids. Either way, it’s gently warming and full of flavour, and a great way to get your day’s servings of vegetables. Serve it with a nice warm chunk of your favorite fresh bread, and it’s a meal in a bowl.
1 fennel bulb, diced
1 onion chopped
2 garlic cloves, minced
2 tbsp. olive oil
1 yellow bell pepper, seeded and diced
1 red bell pepper, seeded and diced
6 cups chicken broth
1 can (540ml) kidney beans, rinsed and drained
2 cups chopped tomatoes
1/2lb mai mahi filets, chopped
1 zucchini, diced
Salt and pepper to taste
For garnish (optional)
1 cup chopped parsley
1 jalapeño , seeded and diced
A handful of chopped Nicoise olives
The How To:
1. Heat olive oil in a large pot over medium high heat.
Soften onion, fennel and garlic in the oil.
2. Add peppers and cook until tender, stirring to keep from burning.
3. Add broth, beans, and tomatoes. Bring to a boil and simmer over medium heat for 10 minutes.
4. Add mahi mahi and zucchini.
5. Simmer until fish is opaque.
6. Serve in bowls, garnish to taste with parsley, jalapenos, olives and a slice of lemon.