I had some friends over for dinner tonight, and this dish was a big hit.  It's a good dish when having guests, as most everything can be done ahead of time.  The last step is cooking the fish in the stew, which only takes 5-8 minutes, so it can be done just before you want to sit down to eat.  It also makes a full meal when served with bread and a salad.

Spicy Red Fish Stew

serves 6-8

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.)

I've changed colors in the list of ingredients to indicate what is worked on together in the different stages of preparation. I tried to do this with spacing, but didn't work in the blog app.

• 3 large roasted red peppers from a jar, chopped--I used the contents of a 12-oz jar, minus 1/2 cup, which I put in the freezer. (Or you can roast your own*)
• 2 tablespoons extra-virgin olive oil 
• 12 shallots, chopped (or 6 shallots and a small red onion) (If you blanch the shallots first for 2-3 minutes, the skins will slip off.)
• 3 garlic cloves, minced

• 3  14.5 ounce cans chopped tomatoes in juice (include one can of fire-roasted)
• 1 cup white wine
• juice of a half-lemon (peel lemon before juicing—need 1 t. peel, below)
• 2 stalks celery, diced small 
• 2 carrots, diced small (about 1/4") 
• 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 3/4 to 1-inch pieces (if serving 6, 1 lb. 12 oz is fine)

Preparation

Heat oil in heavy large skillet over medium heat. Add shallots/onion and garlic and sauté until onions are very soft, about 6 minutes. 

Stir in peppers, tomatoes with juice, wine, lemon juice, garlic, celery, carrots, crushed red pepper and cumin. 

Bring to a boil, and then simmer 10-15 minutes (or until carrots are soft--could take longer) 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.

Makes a meal, served with bread and a salad.

* If using fresh red peppers: Set broiler on high. Line sheet pan with foil and put on rack on second shelf. Broil about 2 minutes on each side. Take peppers out and put them in a paper bag for about 15 minutes. Peel, seed, and chop peppers.  (If the peel doesn't just slide off, rub it with the edge of a knife.)