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750 g frozen or fresh firm-fleshed fish fillets, such as halibut, cod or catfish
1 large red onion
1 green or red bell pepper
1 tbsp olive oil
3 large garlic cloves, minced
1/2 to 1 tsp hot red-chili flakes
3 large tomatoes, or 796-mL can diced tomatoes
1 cup sake, or dry white wine
240-mL bottle clam juice
1/2 tsp salt
250 g peeled, frozen cooked shrimp
2 green onions
1 lime
1/4 cup thinly sliced basil leaves
If using frozen fish, remove from freezer. Unwrap and place on a plate while preparing ingredients. Peel and coarsely chop red onion. Core and seed pepper, then chop into 1/2-inch (1-cm) pieces. Heat oil in a large saucepan set over medium heat. Add red onion, pepper, garlic and 1/2 teaspoon (2 mL) chili flakes. Cook, uncovered and stirring often, until onion is soft, about 5 minutes.
Meanwhile, peel fresh tomatoes, if you like, then coarsely chop. If using canned tomatoes, drain but do not chop. Stir tomatoes into onion mixture. Stir in sake, clam juice and salt. Bring mixture to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer, uncovered, for 15 minutes.
Cut partially frozen or fresh fish into large chunks, about 1x3 inches (2.5x8 cm). Stir into tomato mixture. Simmer, uncovered, for 3 minutes. Add shrimp. Stir occasionally until fish is cooked through and shrimp are hot, from 3 to 5 more minutes. Meanwhile, thinly slice green onions. Cut lime in half and squeeze juice into stew. Stir in green onions and basil. Taste and add 1/2 teaspoon (2 mL) more chili flakes if you like it fiery. Serve immediately over rice or Asian noodles.
Calories 264, Protein 33.8g, Carbohydrates 15g, Fat 5.7g, Fibre 2.7g, Sodium 439mg.
Tender chunks of halibut are paired with shrimp in a zesty tomato broth for this speedy upscale stew.
Prepare stew up to point of adding fish. Then cover and refrigerate up to 2 days.