original recipe is: http://www.epicurious.com/recipes/food/views/Spicy-Red-Fish-Stew-109491

3 large red bell peppers or bottled equivalent
5 tablespoons extra-virgin olive oil
2 very large yellow onions
2 14 1/2-ounce cans chopped tomatoes in juice
several garlic cloves, minced
2-3 tbs dried crushed red pepper
1 bunch fresh cilantro
zest of 1 lemon
2 pounds frozen pollock fillets, partly defrosted, cut then rinsed; drain

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 onions and garlic and sauté until very soft, about 6 minutes.

Stir in peppers, tomatoes with juice and crushed red pepper. Simmer 10 minutes to blend flavors.

Stir in cilantro and lemon zest.

Add fish; simmer until just opaque in center, about 10 minutes.

Season stew to taste with salt and pepper.

Spoon into bowls and serve.