Red Fish Stew

This fresh flavoured no-fuss fish stew from Claire Macdonald makes a very special soup from the simplest ingredients
By Claire Macdonald
Red Fish Stew
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 40 minutes
  • Effort: easy


  • 1.125 kg cod, skin removed
  • 3 red peppers
  • 5 tbsp extra virgin olive oil
  • 12 shallots, chopped
  • 2 cloves garlic, finely chopped
  • 2x400 g canned chopped tomatoes
  • 1 tsp dried red chilli flakes
  • 2 limes, grated zest only
  • 2 large handfuls coriander, chopped


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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