Spicy Fish Stew
This robust and piquant stew is both straightforward to prepare and full of flavour. Adapted from a favourite cookbook, it features chunks of firm white fish like orange roughy or cod simmered in a savoury broth of tomatoes, rice wine, and aromatic vegetables. It's an excellent choice for a comforting meal, ideally served alongside steamed rice or some crusty bread for dipping. The recipe yields enough for a family gathering.
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons minced garlic
- 1 large red onion, chopped
- 1 teaspoon crushed red pepper flakes
- 1 large green pepper, chopped
- 2 1/2 cups peeled seeded and coarsely chopped tomatoes
- 1 1/2 cups rice wine or 1 1/2 cups sake
- 1 1/2 cups clam juice or 1 1/2 cups water
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground black pepper
- 1 1/2 lbs orange roughy, skin removed,cut into bite-sized chunks (or cod or any other firm, white fish)
- 2 tablespoons minced scallion tops
Method
- Warm the vegetable oil in a 6-quart dutch oven until it is hot, then introduce the minced garlic, chopped onions, red pepper flakes and chopped green peppers.
- Cook the vegetables for about 5-7 minutes, until the onion pieces become somewhat translucent and the green pepper softens.
- Pour in the chopped tomatoes, rice wine, clam juice, salt and black pepper, then bring the mixture up to a boil before lowering the heat to let it simmer uncovered for 10-15 minutes.
- Place the prepared fish chunks into the tomato broth, gently stir to cover them, put the lid on and continue to simmer for about 10-12 minutes, or until the fish separates easily with a fork.
- Check the stew's seasoning and add more salt if needed, then finish by scattering the minced scallion tops over the surface.
Nutrition (per serving)
Sodium889200 mg
Recipe details
CategoryStew
AuthorHey Jude
