Red Pepper and Fish Stew
Spicy red pepper and fish stew with a hint of smokiness. Simple to make and a lovely way to serve fish.This stew is gorgeous. rustic, rich, smoky, a little sweet and somewhat spicy.
Ok this is the scenario– a luscious tomato, pepper sauce is bubbling away gently on the stove and soon you will add tender, flaky, delicious white fish to it. The smells coming from your kitchen are divine and you know what is to come. So in the meantime, you put your legs up and read a book. How good does that sound?
This is a recipe one of my friends gave to me recently and it has become a firm family favourite. It is based on a Jewish recipe called Chraime. I also took some inspiration from Emma Spitzer’s book Fress.
Every time I think of tomatoes, I think of my late gran in law. I realllllllly miss her. I love old people and that is why I am currently watching Life at 100. Before my gran in law passed, she had asked me to get her a tomato plant and one of the last things we did together was water all her plants. She had so many. She grew everything in her backyard. She was a legend. Weirdly I can’t bring myself to pick the tomatoes off that plant.
Every time I went to an unusual market, I would say to my husband ‘Ma would love this’ and I would look at the plants and have dreams of growing all kinds of fruit, veg and herbs with Ma. Unfortunately that never happened. She passed not long after the tomato plant arrived. My class mate also gave me 6 other plants that I could grow with Ma but she passed before she even saw them. 🙁
Anyway, before I turn into a mess lets talk about how one eats a fish stew. I like to eat mine in a bowl, like I do with most food. This is something I started doing at a very young age but around other humans I pretend I like plates. Then I like to get some crusty bread to mop up that gorgeous sauce with and a fork to flake that fish with. Then I feel like a superstar, semi wrapped in my blanket having some gorgeous fish stew.
- 2 - 3 tbsp Oil
- 4 Garlic Cloves chopped very finely
- 2 tsp Smoked Paprika
- 1 tsp Cumin Powder
- 1 Small Onion diced
- 1 Large Red Pepper, deseeded and cut into rings
- 2 Large Tomatoes, chopped into large dices
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Aleppo Pepper or Paprika
- 1/2 cup Water
- Juice of half a Lemon
- 4 pieces of White fish of your choice at 150g each
- Small Handful Coriander Leaves chopped
- Heat the oil in a large oven proof pot and add the garlic, smoked paprika and cumin.
- Heat for one minute then add the onions. Saute until translucent (about 5 minutes).
- Add the tomato, peppers and lemon juice and cook over low heat for 2-3 minutes.
- Stir in half the salt, pepper, aleppo pepper and water. Bring to a boil, then simmer covered for 30 minutes over a low heat. Check a couple of times to make sure it isn't catching and add a splash of water if need be.
- Preheat the oven to Gas Mark 5.
- Add the fish pieces on top of the vegetables, squeeze over the lemon juice and sprinkle with the remaining salt. Replace the lid and simmer for 15 more minutes.
- Remove the lid and pop into the oven for 15 - 20 minutes.
- Serve with crusty bread.