Prep 20 mins
Cook 20 mins
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!
- 3 large red bell peppers (I used jarred roasted red bell peppers)
- 5 tablespoons extra virgin olive oil
- 12 shallots, chopped
- 2 (14 1/2 ounce) canschopped tomatoes with juice
- 2 cloves garlic, minced
- 3⁄4 teaspoon dry crushed red pepper (I doubled that)
- 1⁄2 cup chopped fresh cilantro
- 1 teaspoon grated lemon, rind of
- 2 lbs halibut or 2 lbs cod fish fillets, cut into 1 inch pieces (I used cod)
- 1 cup clam juice (I added this because I thought it was a little dry) (optional)
- 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.