Spicy Red Fish Stew

Meriel MacDonald of London, England, writes: "Having grown up at Kinloch Lodge, my family's hotel on the Isle of Skye, I truly understand what it means to be too busy to cook. There were always guests to attend to, telephones ringing, and other interruptions. Still, my mother found the time to cook while overseeing the hotel's day-to-day business. Today, she continues to run Kinloch Lodge, and over the years she has shared with me many of her recipes and cooking tips, which have helped me in my job as catering manager for a large advertising agency. For work events, I often rely on family recipes, because they're dependable and delicious. I also use many of those same recipes for simple home suppers during the workweek."

Preparing Time: -
Total Time: -
Served Person: Makes 6 servings

English Soup/Stew Tomato SautÃ© Stew Low Carb Quick & Easy Cod Bell Pepper Winter Shallot Cilantro Bon AppÃ©tit London England

1 teaspoon grated lemon peel
1/2 cup chopped fresh cilantro
5 tablespoons extra-virgin olive oil
3/4 teaspoon dried crushed red pepper
2 garlic cloves, minced
3 large red bell peppers

Carbohydrate 30 g(10%)
Cholesterol 74 mg(25%)
Fat 14 g(22%)
Fiber 8 g(33%)
Protein 33 g(66%)
Saturated Fat 2 g(10%)
Sodium 279 mg(12%)
Calories 372

Preparation 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 sautÃ© 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.

Spicy Red Fish Stew

Ingredients

Nutrition facts