Tomato and chilli fish stew

If youre planning a menu, this tomato and chilli fish stew is a warm and delicious way to ease your guests into dinner.

Recipe «Tomato and chilli fish stew» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp extra virgin olive oil, 1 large red onion, halved, cut into wedges, 1 large red capsicum, thickly sliced, 3 garlic cloves, thinly sliced, 2 long red chillies, sliced , 400g can diced tomatoes, 1 cup Massel chicken style liquid stock, 1/2 cup coconut milk , 1kg firm white fish fillets, skinless, boneless , cut into 8 large pieces, 1 tbsp lime juice, 1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve, Lime wedges, to serve.

Ingredients:

• 1 tbsp extra virgin olive oil 
• 1 large red onion, halved, cut into wedges 
• 1 large red capsicum, thickly sliced 
• 3 garlic cloves, thinly sliced 
• 2 long red chillies, sliced 
• 400g can diced tomatoes 
• 1 cup Massel chicken style liquid stock 
• 1/2 cup coconut milk 
• 1kg firm white fish fillets, skinless, boneless , cut into 8 large pieces 
• 1 tbsp lime juice 
• 1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve 
• Lime wedges, to serve 

Instructions

1. Heat oil in a large, deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 8 minutes or until onion is just softened. Add garlic and chilli. Cook, stirring, for 1 minute. Add tomatoes and stock. Reduce heat to low. Simmer for 10 minutes.
2. Add coconut milk. Stir to combine. Season with salt and pepper. Arrange fish in pan. Bring to a simmer. Cook, covered, for 8 to 10 minutes or until fish is just cooked through.
3. Drizzle stew with lime juice and sprinkle with coriander. Top with extra coriander sprigs and serve with lime wedges.