Spicy Red Fish Stew
This delightful and flavorful recipe, originally created by Meriel MacDonald of Kinloch Lodge on the Isle of Skye in Scotland, is a warm and hearty dish perfect for any occasion. It combines the gentle richness of fish with the bold heat of red bell peppers and a subtle kick from crushed red pepper. The addition of clam juice brings a luscious depth to the stew, making it even more saucy and indulgent. This is a simple yet satisfying meal that can be prepared in under an hour and is guaranteed to impress your family and friends.
Ingredients
| Ingredient | Quantity |
|---|---|
| Red bell peppers | 3, charred |
| Extra virgin olive oil | 5 tablespoons |
| Shallots | 2, chopped |
| Tomatoes with juice | 12 ounces (1 can) |
| Garlic | 2 cloves, minced |
| Dry crushed red pepper | 3/4 teaspoon |
| Fresh cilantro | 1/2 cup, chopped |
| Lemon (rind of) | 1 lemon, grated |
| Cod fish fillets | 1 lb (or halibut) |
| Clam juice (optional) | 1 cup (for extra sauce) |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 353.9 |
| Fat Content | 15.2 g |
| Saturated Fat Content | 2.1 g |
| Cholesterol Content | 48.4 mg |
| Sodium Content | 386.6 mg |
| Carbohydrate Content | 20.8 g |
| Fiber Content | 3.7 g |
| Sugar Content | 8.6 g |
| Protein Content | 34.5 g |
Instructions
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Char the bell peppers: Begin by charring the red bell peppers. You can do this by placing them directly over an open flame, such as on a grill, or in a broiler until the skin turns black and starts to blister. This step adds a smoky flavor to the peppers, which will enrich the overall dish.
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Steam the peppers: Once the peppers are charred, place them in a paper bag to steam for 10 minutes. This makes it easier to peel off the skin.
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Peel and chop: After steaming, carefully peel off the blackened skin, remove the seeds, and chop the peppers into small pieces. Set them aside.
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Sauté shallots: In a heavy large skillet, heat the extra virgin olive oil over medium heat. Add the chopped shallots and sauté until they become very soft, which should take about 6 minutes. This will form the aromatic base of your stew.
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Add the vegetables and seasonings: Stir in the chopped red bell peppers, canned tomatoes with their juice, minced garlic, and crushed red pepper. Let this mixture simmer for about 10 minutes, allowing the flavors to meld together.
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Incorporate clam juice (optional): For a saucier, more flavorful broth, add the clam juice at this point and bring the stew back to a simmer. If you prefer a lighter stew, you can skip this step.
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Stir in fresh herbs and lemon: Add the chopped cilantro and lemon peel, stirring them into the stew to release their fresh flavors.
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Cook the fish: Gently add the fish fillets to the stew, making sure they are submerged in the flavorful broth. Simmer for about 5 minutes, or until the fish becomes opaque and flakes easily when tested with a fork. The fish will absorb the delicious flavors of the stew, making every bite a treat.
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Season to taste: Taste the stew and adjust the seasoning with salt and pepper as needed. You can also add more crushed red pepper if you desire a spicier dish.
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Serve and enjoy: Spoon the stew into bowls and serve immediately. For a more filling meal, serve it over steamed rice to soak up the flavorful sauce. Enjoy the rich and spicy flavors of this easy-to-make fish stew.
Tips:
- If you prefer, you can substitute the cod with other firm white fish like halibut or even shrimp for a different twist.
- For an extra kick, try adding a few dashes of hot sauce or a pinch of cayenne pepper during cooking.
- This stew can also be made ahead of time and stored in the fridge for up to 2 days. The flavors will only improve as they meld together.
This Spicy Red Fish Stew is a perfect dish for anyone looking to try a new, healthy, and flavorful meal with minimal effort. Whether you’re cooking for family, friends, or just yourself, it’s a dish that’s sure to impress and satisfy. Enjoy!
