Spicy Fish Stew

• 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

1. In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
2. Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
3. 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.
4. Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
5. Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

vegetable oil, garlic, red onion, red pepper, green pepper, tomatoes, rice wine, clam juice, salt, fresh ground black pepper, orange roughy, scallion tops

Taken from www.food.com/recipe/spicy-fish-stew-88847 (may not work)