Tomato and Roasted Red Pepper Fish Stew

By á-2421

Ingredients

• 4 tsp olive oil
• 3 T chopped green onions
• 2 cloves garlic, finely chopped
• ¼ tsp hot red pepper flakes
• 1 can diced tomatoes (14 oz/598 ml)
• ½ cup chopped roasted red peppers
• ¼ cup chicken stock
• ¼ cup chopped fresh cilantro
• 4 tsp lemon juice
• ¾ lb white fish fillets ( turbot, snapper, tilapia or halibut) cut into 1 inch pieces
• salt and freshly ground pepper

Preparation

Step 1

In medium saucepan, heat oil over medium heat. Add onions and garlic; sauté for 5-7 minutes. Add hot red pepper flakes; sauté for 30 seconds. Stir in tomatoes, red peppers and stock. Simmer for 15 minutes, stirring occasionally. Stir in cilantro and lemon juice. Add fish; simmer until fish is just cooked through, about 5 minutes. Season with salt and pepper to taste. Spoon into bowls and serve.