Spicy Manhattan Fish Chowder

Course : Fish
Serves: 2
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1/2 cup diced green bell peppers
1/4 cup cubed yellow onions
1 teaspoon hot sesame oil
4 cups chopped fresh tomatoes
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 pieces saffron threads -- dissolved
1/2 cup water
2 cloves garlic -- crushed
1 cup water
1/2 pound scrod or grouper -- filleted and cubed

Preparation / Directions:

Sauté the peppers and onions in oil in a large saucepan for 4 to 5 minutes on high flame. Add the remaining ingredients, except the fish, and cook over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an additional 15 minutes. Serve hot over brown rice. Variation: Two tablespoons curry powder can be substituted for the saffron threads.

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