Red fish stew

Method

1. Cut the cod into chunks of about 3 cm and set aside.

2. Cut the pepper in half, removed the seeds and grill for 3-4 minutes, until the skin blackens and blisters. Pop them in a plastic bag for 10 minutes or so, until cool enough to handle. Peel off the skin and chop the flesh.

3. Heat the olive oil in a large frying pan and fry the shallots for 6-7 minutes, until very soft.

4. Stir in the garlic, tomatoes and chilli.

5. Add the chopped peppers, season and simmer gently for 10-15 minutes.

6. Stir in the lime zest and the coriander.

7. Add the fish and simmer gently for about 5 minutes, until the fish turns opaque. Serve in soup bowls.

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Ingredients

1.125kg cod, skin removed
3 red peppers
5 tbsp extra virgin olive oil
12 Shallots, chopped
2 garlic cloves, finely chopped
2x400g tinned chopped tomatoes
1 tsp dried chilli flakes
2 limes, grated zest only
2 large handfuls Coriander, chopped

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