1. Char bell peppers over flame or in broiler until blackened on all sides. 2. Enclose peppers in paper bag 10 minutes. 3. Peel, seed, and chop peppers. 4. Heat oil in heavy large skillet over medium heat. 5. Add shallots and saute until very soft, about 6 minutes. 6. Stir in peppers, tomatoes with juice, garlic, and crushed red pepper. 7. Simmer 10 minutes to blend flavors. 8. I added the clam juice at this point and brought it back to a simmer. 9. Stir in cilantro and lemon peel. 10. Add fish; simmer until just opaque in center, about 5 minutes. 11. Season stew to taste with salt and pepper. 12. Spoon into bowls and serve. 13. I served it over steamed rice. 14. I love this sauce and I think I'll substitute shrimp next time for fish. ---------------------------------------------------------------------------
Nutrition
Ingredients
