Monday, October 1, 2012
spicy red fish stew
Terrific soup! In fact, my husband declared it Hall of Fame. It reminded him of a chioppino stew we once had a couple of years ago that we will never forget. We will be having leftovers tonight and I am happy about it.
spicy red fish stew (adapted from epicurious.com)
3 red bell peppers
5 tablespoons olive oil
1 large onion, minced
2 (14.5 ounce) cans chopped tomatoes
1 (28 ounce) can pureed tomatoes
6 cloves garlic, minced
1/2 teaspoon dried crushed red pepper
1/2 tablespoon cumin
2 tablespoons lemon juice
1/2 cup chopped cilantro
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 pounds halibut or cod fillets, cut into 1" pieces
Char bell peppers over flame until blackened on all sides. Enclose peppers in a paper bag for 10 minutes. Peel, seed and chop peppers.
Heat oil in soup pot over medium heat. Add onion and suate until very soft. Stir in peppers, tomatoes with juice, garlic, crushed red pepper, cumin, lemon juice, salt and pepper. Simmer 10 minutes to blend flavors. Stir in cilantro. Add fish; simmer until just opaque in center. Season stew to taste.