McCormick and Schmick's Recipe
1 cup dried white beans
2 cups low-sodium chicken broth
1/4 cup olive oil
1 cup onion, diced
1 cup celery, diced
1/4 cup each red, yellow and green bell peppers
3 tablespoons garlic, chopped
1 cup white wine
1 (28 oz.) can diced tomatoes with juice
1 tablespoon Tabasco sauce
4 tablespoons tomato paste
2 cups water or low- sodium chicken broth
1 teaspoon dried oregano
2 teaspoons chili powder
1 teaspoon cumin
2 tablespoons basil, chopped
2 tablespoons parsley, chopped
2 teaspoons thyme
1 pound seafood (shrimp, cod, halibut, salmon or your favorite), cut into 1-inch pieces
Soak white beans in water overnight.
Drain beans. Cook beans in chicken broth (enough to cover the beans) on low heat in heavy saucepan with a lid until tender (45 to 60 minutes). Saute onions, celery and red, yellow and green bell peppers in olive oil to soften. Add garlic to vegetable mixture in pan; cook for 1 minute. Add wine to vegetable mixture and reduce for 1 to 2 minutes. Add tomatoes to vegetable mixture; bring to a simmer.
Drain cooked beans and add to vegetable mixture along with Tabasco, tomato paste, water or chicken broth, and herbs (through thyme). Simmer for 10 to 12 minutes. Add seafood; simmer for 3 to 4 minutes. Stir carefully to incorporate seafood without breaking it up too much.