Spicy Red Fish Stew Recipe

Name: Spicy Red Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large red bell peppers (I used jarred roasted red bell peppers); 5 tablespoons extra virgin olive oil; 12 shallots, chopped; 2 (14 1/2 ounce) cans chopped tomatoes with juice; 2 cloves garlic, minced; 3/4 teaspoon dry crushed red pepper (I doubled that); 1/2 cup chopped fresh cilantro; 1 teaspoon grated lemon, rind of; 2 lbs halibut or 2 lbs cod fish fillets, cut into 1 inch pieces (I used cod); 1 cup clam juice (I added this because I thought it was a little dry) (optional)

Servings: persons

3 large red bell peppers (I used jarred roasted red bell peppers)
5 tablespoons extra virgin olive oil
12 shallots, chopped
2 (14 1/2 ounce) cans chopped tomatoes with juice
2 cloves garlic, minced
3/4 teaspoon dry crushed red pepper (I doubled that)
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon, rind of
2 lbs halibut or 2 lbs cod fish fillets, cut into 1 inch pieces (I used cod)
1 cup clam juice (I added this because I thought it was a little dry) (optional)

1
Char bell peppers over flame or in broiler until blackened on all sides.
2
Enclose peppers in paper bag 10 minutes.
3
Peel, seed, and chop peppers.
4
Heat oil in heavy large skillet over medium heat.
5
Add shallots and saute until very soft, about 6 minutes.
6
Stir in peppers, tomatoes with juice, garlic, and crushed red pepper.
7
Simmer 10 minutes to blend flavors.
8
I added the clam juice at this point and brought it back to a simmer.
9
Stir in cilantro and lemon peel.
10
Add fish; simmer until just opaque in center, about 5 minutes.
11
Season stew to taste with salt and pepper.
12
Spoon into bowls and serve.
13
I served it over steamed rice.
14
I love this sauce and I think I'll substitute shrimp next time for fish.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large red bell peppers (I used jarred roasted red bell peppers), 5 tablespoons extra virgin olive oil, 12 shallots, chopped, 2 (14 1/2 ounce) cans chopped tomatoes with juice, and more.

Yes, Spicy Red Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Red Fish Stew

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