Oriental-style Fish Stew
Kieth sent this in responding to another member's request for a spicy fish stew. He didn't add anything more about it.
- 1-1/2 lbs (750 g) frozen or fresh firm-fleshed fish fillets, such as halibut, cod or catfish
- 1 large red onion
- 1 green or red pepper
- 1 tbsp (15 mL) olive oil
- 3 large garlic cloves, minced
- 1/2 to 1 tsp (2 to 5 mL) hot red chili flakes
- 3 large tomatoes or 28-oz (796-mL) can diced tomatoes
- 1 cup (250 mL) sake or dry white wine
- 240 ml bottle clam juice
- 1/2 tsp (2 mL) salt
- 1/2 lb (250 g) frozen, peeled cooked shrimp
- 2 green onions
- 1 lime
- 1/4 cup (50 mL) thinly sliced basil leaves
(Preparation: 15 Minutes. Cooking: 30 minutes)
- If using frozen fish, remove from freezer. Unwrap and place on a plate while preparing ingredients.
- Peel and coarsely chop red onion. Core and seed pepper, then chop into 1/2-inch (1-cm) pieces.
- Heat oil in a large saucepan set over medium heat. Add red onion, pepper, garlic and 1/2 teaspoon (2 mL) chili flakes. Cook, uncovered and stirring often, until onion is soft, about 5 minutes.
- Meanwhile, peel fresh tomatoes, if you like, then coarsely chop. If using canned tomatoes, drain but do not chop. Stir tomatoes into onion mixture.
- Stir in sake, clam juice and salt. Bring mixture to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.
- Cut partially frozen or fresh fish into large chunks, about 1x3 inches (2.5x8 cm). Stir into tomato mixture. Simmer, uncovered, for 3 minutes.
- Add shrimp. Stir occasionally until fish is cooked through and shrimp are hot, from 3 to 5 more minutes.
- Meanwhile, thinly slice green onions. Cut lime in half and squeeze juice into stew. Stir in green onions and basil.
- Taste and add ½ teaspoon (2 mL) more chili flakes if you like it fiery.
- Serve immediately over rice or Asian noodles.
Ted's Note* - Try adding some snap peas at the same time you add the green onions and basil.
Contributed by Kieth Watson (kwdwat)