400 g (13 oz) can chopped tomatoes, drained of juice
900 g (2 lb) firm-fleshed fish, such as sea bass or haddock, skinned and cut into chunks
salt and pepper
small bunch of coriander, finely chopped, to garnish
crusty bread, to serve
Place the peppers directly over a gas flame or under a preheated hot grill for 4–5 minutes, turning occasionally, until the skin is charred in places. Place in a plastic food bag to sweat for 5 minutes, then hold by the stalks under cold running water and carefully peel off the skins. Place on a board, remove the stalks and seeds, then cut into thick strips. Set aside.
Meanwhile, heat the oil in a large, heavy-based saucepan, add the onion and garlic and cook for 2–3 minutes until they begin to colour. Add the harissa and parsley and pour in the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes.
Add the sherry or wine and tomatoes, then gently stir in the fish pieces and grilled peppers. Increase the heat and bring to the boil, then reduce the heat and simmer for 5–6 minutes, or until the fish is cooked through. Season, garnish with the coriander and serve with crusty bread.