SPICY RED FISH STEW
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!
Provided by Grace Lynn
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Char bell peppers over flame or in broiler until blackened on all sides.
- Enclose peppers in paper bag 10 minutes.
- Peel, seed, and chop peppers.
- Heat oil in heavy large skillet over medium heat.
- Add shallots and saute until very soft, about 6 minutes.
- Stir in peppers, tomatoes with juice, garlic, and crushed red pepper.
- Simmer 10 minutes to blend flavors.
- I added the clam juice at this point and brought it back to a simmer.
- 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.
- I served it over steamed rice.
- I love this sauce and I think I'll substitute shrimp next time for fish.
Nutrition Facts : Calories 353.9, Fat 15.2, SaturatedFat 2.1, Cholesterol 48.4, Sodium 386.6, Carbohydrate 20.8, Fiber 3.7, Sugar 8.6, Protein 34.5
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