Ingredients
5
tbsp extra-virgin olive oil
2
14 1/2-ounce cans chopped tomatoes in juice
3/4
tsp dried crushed red pepper
1/2
cup chopped fresh cilantro
2
pounds halibut or cod fillets, cut into 1-inch pieces
Directions
1.
Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers. Heat oil in heavy large skillet over medium heat. Add shallots and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. Simmer 10 minutes to blend flavors. Stir in cilantro and lemon peel. Add fish; simmer until just opaque in center, about 5 minutes. Season stew to taste with salt and pepper. Spoon into bowls and serve.
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