Spicy Red Fish Stew

Grace Lynn's Note:

This simple and delicious recipe is from Meriel MacDonald of Kinloch Lodge on the Isle of Skye in Scotland. I changed this recipe a little by adding some clam juice because I like it saucier!

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 large red bell peppers (I used jarred roasted red bell peppers)
• 5 tablespoons extra virgin olive oil
• 12 shallots , chopped
• 2 (14 ½ ounce) cans chopped tomatoes with juice
• 2 cloves garlic , minced
• ¾ teaspoon dry crushed red pepper (I doubled that)
• ½ 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)

Directions:

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.