Fish as comfort food

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Cool fall evenings are made for chili. Why not throw a little wrinkle in the American classic and make it with fish, instead of meat or poultry?Tom Pritchard, the creative force behind the menus at Salt Rock Grill in Indian Shores, Fla., and Island Way Grill in Clearwater, loves to make his fish chili over an open fire on a night when most folks would rather be inside.FISH CHILI2-1/2 pounds of cobia, sheepshead, red drum or any other fresh firm fish, cubed 5/8 inches.1/4 cup olive oil3/4 a pound of onions diced to 3/8 inches3 whole, large bay leaves1/2 tablespoon freshly ground black pepper1/3 cup tomato paste1/2 pound of poblano peppers, peeled, seeded and cut into 1/2-inch chunks1 each of large green, red and yellow pepper, cut into 1/2-inch squares1 tablespoon Melinda's (or other) hot sauce1 tablespoon ground cumin1 tablespoon chili powder1 tablespoon ground coriander1 cup white wine1/2 gallon fish or clam stock2 pounds ripe tomatoes, seeded and diced2 small zucchini, skin on, 1/2 inch diced2 cups cooked red or white beans1 tablespoon fresh minced garlic1 tablespoon each of fresh marjoram, thyme and basil1 tablespoon sherry vinegarKosher salt, if neededIn a large, round brazier, saute the onions in oil until softened, about 4 minutes.Add bay leaves, black pepper, dry spices, wine, tomato paste, hot sauce and garlic; cook about 3 more minutes.Add stock, stir and simmer about 10 minutes.Grill or deep-fry all peppers. Seed, cut out seed walls and dice.Add beans, tomatoes, zucchini, peppers, vinegar and fresh herbs.Add fish pieces and stir only about 3 minutes before serving chili; otherwise, fish will be overcooked.Adjust salt as necessary. Garnish with fried zucchini skin pieces. Pick out bay leaves.(Terry Tomalin can be reached at ttomalin(at)sptimes.com.)(Distributed by Scripps Howard News Service www.scrippsnews.com)