RED FISH STEW RECIPES

Steps:

• Char bell peppers over flame or in broiler until blackened on all sides.
• Enclose peppers in paper bag 10 minutes.
• Peel, seed, and chop peppers.
• Heat oil in heavy large skillet over medium heat.
• Add shallots and saute until very soft, about 6 minutes.
• Stir in peppers, tomatoes with juice, garlic, and crushed red pepper.
• Simmer 10 minutes to blend flavors.
• I added the clam juice at this point and brought it back to a simmer.
• Stir in cilantro and lemon peel.
• Add fish; simmer until just opaque in center, about 5 minutes.
• Season stew to taste with salt and pepper.
• Spoon into bowls and serve.
• I served it over steamed rice.
• I love this sauce and I think I'll substitute shrimp next time for fish.

Steps:

• Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
• Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times. 
• Fill the pot with enough cool water to just barely reach the top of the fish. (If there’s a little fish peeking out over the top, that’s O.K. — better than if it’s swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
• Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
• As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.