It’s Fall Y’all!

This week’s Fish Report is brought to us by two fellow fishmongers, Vasili & Amy. We’d like to thank them for all their help and a delicious recipe too!

Greetings from Hamburg, Michigan!  Together, Vasili Kutsomarkos and I (Amy Larwa) have worked at Monahan’s Seafood for close to twelve years.  During this time we’ve enjoyed countless meals put on by Mike and Lisa Monahan and I can safely say they’ve prepared some of the best food I’ve ever tasted, in one of the most hospitable homes on the block. For the first time, Vasili and I finally got to repay their generosity with a home cooked meal at our house on the Huron.  

Just last week we lucked upon a fabulous white chicken chili recipe out of our Cooks Illustrated cookbook, and a light bulb flashed over our heads.  With such simple, beautiful ingredients, we could easily put our own seafood twist on this delicious (and healthy!) chili.

We used Monahan’s fish stock and our wild gulf large shrimp to make this dish our own.  A squeeze of lime juice and a sprinkle of cilantro as garnish, perfectly complimented the earthy cumin and coriander, while brightening the green poblano pepper base.  You can’t skip out on the dollop of Daisy though.  Keep the sour cream plain, or mix it with a little sriracha, sweet smoked paprika, and lime juice to taste.  The combination added the perfect amount of creamy tang and heat.  Our recipe says feeds four, but after serving five generous portions of chili with cheesy scallion cornbread and Vasili’s fried plantains in garlic, we had no leftovers!  Thank you Monahans for being such wonderful taste testers last night.  I hope everyone enjoys this recipe as much as we did!