Tomato and Roasted Red Pepper Fish Stew Recipe

Ingredients

• 4 tsp olive oil
• 3 T chopped green onions
• 2 cloves garlic, finely chopped
• ¼ tsp hot red pepper flakes
• 1 can diced tomatoes (14 oz/598 ml)
• ½ cup chopped roasted red peppers
• ¼ cup chicken stock
• ¼ cup chopped fresh cilantro
• 4 tsp lemon juice
• ¾ lb white fish fillets ( turbot, snapper, tilapia or halibut) cut into 1 inch pieces
• salt and freshly ground pepper