Spicy Red Fish Stew
adapted from http://www.epicurious.com/recipes/food/views/Spicy-Red-Fish-Stew-109491
(I have incorporated a number of suggestions from the comments on the recipe.)
- 3 large roasted red peppers from a jar, chopped--I used the contents of a 12-oz jar, minus a half-cup, which I put in the freezer. (Or you can roast your own fresh peppers.*)
- 2 tablespoons extra-virgin olive oil
- 12 shallots, chopped (or 6 shallots and a small red onion)
- three 14-1/2 ounce cans chopped tomatoes in juice (include one can of fire-roasted)
- 1 cup white wine
- juice of a half-lemon
- 3 garlic cloves, minced
- 2 stalks celery, diced small
- 2 carrots, diced small (about 1/4")
- 1/2 to 3/4 t. dried crushed red pepper (or 1 T. chili pepper sauce)
- 3/4 t. cumin
- 1/2 cup chopped fresh cilantro
- 1 teaspoon grated lemon peel
- 2 pounds halibut or cod fillets (or other white fish), cut into 1-inch pieces (can use 1 lb. 12 oz)
If using fresh peppers: Char bell peppers in broiler until blackened on all sides.* Enclose peppers in paper bag 15 minutes. Peel, seed, and chop peppers.
Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes.
Stir in peppers, tomatoes with juice, wine, lemon juice, garlic, celery, carrots, crushed red pepper and cumin. Simmer 10 minutes (or until carrots are soft) to blend flavors. (If making ahead, stop here and do rest just before serving.)
Stir in cilantro and lemon peel.
Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve. Have Sriracha sauce available on the table.
*Set broiler on high. Line pan with foil. Put rack on second shelf. Broil about 2 minutes each side. Slowest part is taking of the skin—rub with edge of knife where doesn't just slide off.