Hot Red Pepper Fish Stew Recipe by STAUB and Emma Spitzer
Serves : 4 Ingredients :
• 1 large red pepper , cut into thin rings , seeds removed
• 2 large ripe tomatoes , cut into medium slices
• 1 whole green chilli , seeds included , roughly diced
• 3 garlic cloves , finely sliced
• 2 large handfuls of coriander , leaves only , roughly chopped
• 75ml rapeseed oil
• 1 tsp of salt , divided
• 1 / 2 tsp black pepper
• 1 tbsp of Aleppo pepper or Pul Biber ( Turkish red pepper flakes ) or use hot paprika as a substitute if you can ’ t find any
• 2 tsp of sweet smoked paprika
• 125ml water
• 4 skinless haddock or cod loins , around 150g per portion
• Juice of 1 / 2 a lemon
Method :
1 . Lay the pepper rings on the bottom of a wide shallow , ovenproof saucepan , then layer the tomatoes over the top . Sprinkle over the chilli .
2 . In a measuring jug ; combine the oil , 1 / 2 tsp of the salt , black pepper , Aleppo pepper and paprika and stir together .
3 . Pour the liquid over the vegetables , then top up with the water and bring up to a simmer . Cover and cook on a low heat for 30 minutes .
4 . Add the fish pieces on top of the vegetables and squeeze over the lemon juice and sprinkle with the salt . Scatter over the coriander and garlic .
5 . Replace the lid and simmer for a further 15 minutes , spooning the liquid over the fish every few minutes . Meanwhile , set the oven to 190 º C / 170 º C Fan .
6 . Remove the lid from the fish and transfer the pan to the oven to cook for a further 20 minutes . Serve with some simple boiled rice or some crusty bread .
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