Spicy Fish Stew - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil
1 1/2 tablespoons minced garlic
1 large red onion, chopped
1 teaspoon crushed red pepper flakes
1 large green pepper, chopped
2 1/2 cups peeled seeded and coarsely chopped tomatoes
1 1/2 cups rice wine or 1 1/2 cups sake
1 1/2 cups clam juice or 1 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs orange roughy, skin removed,cut into bite-sized chunks (or cod or any other firm, white fish)
2 tablespoons minced scallion tops

Preparation

In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.