Spicy Fish Stew

"This is spicy, tasty and easy. Adapted from 'A Spoonful of Ginger', one of my favorite Nina Simonds cookbooks. The original calls for cod, I use orange roughy, and I also cut down the amount of red onions for my family's taste....add more if you like. This is good with steamed rice and crusty bread."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

  • In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
  • Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
  • Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
  • Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
  • Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

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Reviews

  1. This is terrific! I added a dry white wine instead of the sake and also clamato juice instead of the water. My husband asked me to make this again the following week.
     
  2. Wonderful! I used haddock. I had some miniature red and yellow sweet peppers on hand so I threw them in too.
     
  3. This was a great fish stew, but not excellent. It did have a nice flavor, but being from the northwest I have had some excellent fish stew.
     
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Tweaks

  1. This is terrific! I added a dry white wine instead of the sake and also clamato juice instead of the water. My husband asked me to make this again the following week.
     

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