South of the Border Fish Chili with Corn and Edamame

A far-flung flight of fancy from the fantastic fish fries which fairly filled fully the first fourteen of my formative years. EFFF- this.  Alliteration is surely is the work of dark forces, agencies well beyond the comprehension of the innately puritanical human mind.


Ahem- below you will find a recipe for a deliciously spicy fish stew, replete with chili spices and a smattering impure thoughts.


It is day 311. Yeahhhh Omaha.



1 lb Swai, chopped

1 jalapeno, seeded and diced

½ C diced white onion

2 C vegetable juice

1 C mild salsa

½ C tomato sauce

2 T chili powder

1 t paprika

1 t hot sauce

1 t Northwoods seasoning (Penzey’s)

1 t cumin

1 t onion powder

1 t Mexican Oregano

1 t chile para naranja

1 C frozen corn

1 C edamame



  1. Combine ingredients (not the tortillas) in a pot and simmer for 30 minutes.
  2. Serve in bowls, topped with torn tortillas.


South of the Border Fish Chili with Corn and Edamame

South of the Border Fish Chili with Corn and Edamame

Tasting Notes:


The compendium of spices lent to a depth of flavor very rarely seen in chili. I am unable to finger exactly what makes this chili tick and throb like it does, but there was an unspoken beauty in its attention-grabbing intensity. The chili commanded notice, much as would a lover in tight clothing, holding two beers, a plate of tacos, and a fresh marathon training plan….




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