Total Time
Prep 20 mins
Cook 40 mins

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.

Ingredients Nutrition


  1. In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
  2. Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
  3. 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.
  4. Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
  5. Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.


Most Helpful

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.

tgonzalez January 13, 2006

Wonderful! I used haddock. I had some miniature red and yellow sweet peppers on hand so I threw them in too.

It's loose again April 17, 2004

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.

teresas February 05, 2006

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