• 2½ pounds of cobia, sheepshead, red drum or any other fresh firm fish, cubed 5/8 inches.
• ¼ cup olive oil
• 3/4 of a pound of onions diced to 3/8 inches
• 3 whole, large bay leaves
• ½ tbsp. fresh ground black pepper
• 1/3 cup tomato paste
• ½ pound of Poblano peppers, peeled, seeded and cut into 1/2-inch chunks
• ¼ pound of other fresh peppers, seeded and diced
• 1 each of large green, red and yellow pepper, cut into ½-inch squares
• 1 tbsp. Melinda's (or other) hot sauce
• 1 tbsp. ground cumin
• 1 tbsp. chili powder
• 1 tbsp. ground coriander
• 1 cup white wine
• ½ gallon fish or clam stock
• 2 pounds ripe tomatoes, seeded and diced
• 2 small zucchini, skin on, 1/2 inch diced
• 2 cups cooked red or white beans
• 1 tbsp. fresh minced garlic
• 1 tbsp each of fresh marjoram, thyme and basil
• 1 tbsp. sherry vinegar
• Kosher salt, if needed

1. In a large, round brazier sauté the onions in oil until softened, about 4 minutes.

2. Add bay leaves, black pepper, dry spices, wine, tomato paste and hot sauce, and garlic; cook about 3 more minutes.

3. Add stock, stir and simmer about 10 minutes.

4. Grill or deep fry all fresh peppers. Seed, cut out seed walls and dice.

5. Add beans, tomatoes, zucchini, peppers, vinegar and fresh herbs.

6. Add fish pieces and stir only about 3 minutes before serving chili, otherwise fish will be overcooked.

7. Adjust salt as necessary. Garnish with fried zucchini skin pieces. Pick out bay leaves.