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