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Tomato and Roasted Red Pepper Fish Stew


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  • 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


Servings 2


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.

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