SPICY ORIENTAL STYLE FISH STEW
1½ LBS FROZEN OR FRESH FIRM-FLESHED FISH FILLETS, SUCH AS HALIBUT, COD OR CATFISH
1 LG RED ONION
1 GREEN OR RED PEPPER
1 TBSP OLIVE OIL
3 LG CLOVES GARLIC, MINCED
½ - 1 TSP HOT RED CHILI FLAKES
3 LG TOMATOES
OR 1 - 28 OZ CAN DICED TOMATOES
1 CUP SAKE OR DRY WHITE WINE
1 240ml BOTTLE CLAM JUICE
½ TSP SALT
½ LB FROZEN, PEELED COOKED SHRIMP
2 GREEN ONIONS
1 LIME
¼ CUP THINLY SLICED FRESH BASIL LEAVES
IF USING FROZEN FISH, REMOVE FROM FREEZER. UNWRAP & PLACE ON A PLACE WHILE PREPARING INGREDIENTS.
PEEL & COARSELY CHOP RED ONION, CORE & SEED PEPPER, THEN CHOP INTO ½ INCH PIECES.
HEAT OIL IN A LARGE SAUCEPAN SET OVER MEDIUM HEAT.
ADD RED ONION, PEPPER, GARLIC & ½ TEASPOON CHILI FLAKES. COOK, UNCOVERED & STIRRING OFTEN, UNTIL ONION IS SOFT, ABOUT 5 MINUTES.
MEANWHILE, PEEL FRESH TOMATOES, IF YOU LIKE, THEN COARSELY CHOP. IF USING CANNED, DRAIN BUT DO NOT CHOP. STIR TOMATOES INTO ONION MIXTURE.
STIR IN SAKE, CLAM JUICE & SALT. BRING MIXTURE TO A BOIL OVER HIGH HEAT, STIRRING OCCASIONALLY. REDUCE HEAT TO MEDIUM LOW & SIMMER, UNCOVERED, FOR 15 MINUTES.
CUT PARTIALLY FROZEN OR FRESH FISH INTO LARGE CHUNKS, ABOUT 1 X 3-INCHES. STIR INTO TOMATO MIXTURE. SIMMER, UNCOVERED, FOR 3 MINUTES.
ADD SHRIMP. STIR OCCASIONALLY UNTIL FISH IS COOKED THROUGH & SHRIMP ARE HOT, FROM 3 – 5 MINUTES MORE.
MEANWHILE, THINLY SLICE GREEN ONIONS. CUT LIME IN HALF & SQUEEZE JUICE INTO STEW. STIR IN GREEN ONIONS & BASIL.
TASTE & ADD ½ TEASPOON MORE CHILI FLAKES IF YOU LIKE IT FIERY.
SERVE IMMEDIATELY OVER RICE OR ASIAN NOODLES.
MAKES 6 SERVINGS.