Spanish Fish Stew

3 large red bell peppers
6 Tbsp extra virgin olive oil
1 medium yellow onion, chopped
1 shallot, chopped
3 14.5 oz cans chopped tomatoes in juice
6 garlic cloves, minced
1 tsp red pepper flakes
1 tsp smoked paprika
½ tsp cayenne pepper
½ Tbsp cumin
½ cup chopped fresh cilantro
1 tsp fresh grated lemon peel
Juice from half a lemon
2 cups dry white wine
1½ lbs tilapia fillets, cut into 1-inch pieces
½ lb scallops, cut into 1-inch pieces if large

Char bell peppers in broiler or toaster oven until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers.

Heat oil in heavy large skillet or stock pot over medium heat. Add onion and shallot and sauté until very soft, about 6 minutes. Stir in peppers, tomatoes, garlic, red pepper flakes, paprika, cayenne pepper, cumin and white wine. Simmer 10 minutes to blend flavors. Stir in cilantro, lemon juice 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 with crusty bread.