Spicy Fish Stew

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons minced garlic
• 1 large red onion, chopped
• 1 teaspoon crushed red pepper flakes
• 1 large green pepper, chopped
• 2 1/2 cups peeled seeded and coarsely chopped tomatoes
• 1 1/2 cups rice wine or sake
• 1 1/2 cups clam juice or water
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper
• 1 1/2 lbs orange roughy, skin removed,cut into bite-sized chunks (or cod or any other firm, white fish)
• 2 tablespoons minced scallion tops

Directions

1. 1

   In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.

2. 2

   Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.

3. 3

   Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.

4. 4

   Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.

5. 5

   Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.