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30 Minute Spicy Fish Stew

30 Minute Spicy Fish Stew

This 30 Minute Spicy Fish Stew is a bright, saucy tomato and roasted red pepper stew studded with tender chunks of cod and finished with lemon and cilantro. Ready in about 30 minutes, it makes a quick one-pan stovetop dinner that pairs well with rice or crusty bread.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Dinner
Keyword: 30-minute, fish stew, one pan, roasted red pepper, spicy, tomato

Equipment

  • small high-sided frying pan (8 inch)

Ingredients

  • 1/2 cup red onion finely chopped
  • 1 tbsp olive oil
  • 1 12 oz jar roasted red bell peppers drained and chopped
  • 1 14.5 oz can diced tomatoes with juice
  • 1 tsp fresh garlic finely minced
  • 1/4 tsp red pepper flakes see notes
  • 1/4 cup fresh cilantro chopped; plus more for garnish if desired
  • 1/2 tsp fresh lemon zest
  • 2 tsp fresh lemon juice
  • 1 lb cod, halibut, or tilapia fillets cut into 1 inch pieces
  • salt and fresh ground black pepper to taste

Instructions

  1. Use a small frying pan with high sides so the fish pieces will be surrounded by liquid (an 8 inch pan works well).
  2. Heat 1 T olive oil in the pan, add 1/2 cup finely chopped red onion, and sauté over medium heat about 3-4 minutes until the onions are soft and starting to brown.
  3. Add the chopped roasted red bell peppers, the 14.5 oz. can diced tomatoes with juice, 1 tsp. finely minced fresh garlic, and 1/4 tsp. red pepper flakes to the pan.
  4. Simmer the mixture over medium-low heat for 10 minutes, until the garlic is cooked and the flavors are well blended.
  5. While the stew simmers, zest and juice the lemon and chop the cilantro.
  6. Cut 1 lb. cod (or halibut or tilapia) fillets into 1 inch pieces and blot dry with a paper towel if needed.
  7. Stir the 1/2 tsp. fresh lemon zest, 2 tsp. fresh lemon juice, and 1/4 cup chopped fresh cilantro into the stew, then add the fish pieces and gently stir to combine.
  8. Simmer the stew 5-7 minutes, or until the fish is just turning opaque and releases some liquid into the sauce.
  9. Stir again, season to taste with salt and fresh ground black pepper, and garnish with additional chopped cilantro if desired.

Notes

Use a small, high-sided frying pan (about 8 inch) so the fish cooks surrounded by liquid. Adjust the heat by increasing or decreasing the 1/4 tsp red pepper flakes to suit your spice preference. Serve with rice or crusty bread to soak up the sauce.