3 lg Turkish bay leaves
1/4 ts Ground cumin
1/4 ts Dried basil, crumbled
1/4 ts Dried marjoram, crumbled
1/4 ts Dried red pepper flakes
1 lg Onion, coarsely chopped
1/3 c  Tomato paste
1 3/4 lb Tomatoes, peeled, diced
2 lb Monkfish cut, 1/4 inch dice
1/4 c  Chili powder
1 tb Cajun Seafood Magic
1 ts Salt
1/4 ts Dried thyme, crumbled
1/4 ts Dried oregano, crumbled
1/4 ts Cayenne pepper
2 tb Vegetable oil
2    Green bell peppers, sliced
2 1/2 c  Rich fish stock
2 c  Cooked red kidney beans

Combine the first nine ingredients in a small bowl. heat oil in a heavy
large saucepan over medium heat. Add onion and cook until translucent,
stirring, for about 8 minutes. Mix in the bell peppers and continue to cook
for another 3 minutes. Add herb and spice mixture and stir for 5 minutes
more. Add tomato paste and cook for another 2 minutes. Keep stirring! Add
fish stock and tomatoes, increase heat to boiling. Add beans and return to
boil. Reduce heat and simmer until beans are heated through. Add fish and
sprinkle with chili powder, cook and stir for about 2 minutes, until fish
is almost opaque. Add Seafood Magic, stir, remove from heat, adjust
seasoning and serve.