Smoked Fish Stew

I bought some lightly smoked Hoki fillets last week but have forgotten what I was going to use it for! Since it's a very cold, cold winter night, I thought I'd make a fish stew. I found several recipes on the web but most of them contained dairy. I stumbled on this Smoked Fish and Tomato Stew recipe by Elizabeth Gregory, but since I don't have all the ingredients at hand, I modified it somewhat and here's the result.

Smoked Fish Stew

Ingredients:
1 tablespoon olive oil
1 medium red onion, chopped
1 green pepper, seeded and chopped
1 x 400 g can tomato puree
1 cup fish stock or water
1/2 cup red wine
1 teaspoon harissa (add more to taste)
2 medium potatoes, peeled and cut into cubes
a handful of coriander leaves, roughly chopped
300 g smoked fish fillets (hoki or cod), skin removed and cut into chunks 

1. Heat the olive oil in a heavy based pot under medium-low heat.
2. Add the red onions and green pepper. Stir-fry until soft.
3. Add the potatoes and stir-fry for two minutes.
4. Add the coriander leaves, red wine, tomato puree, harissa, and season with salt and pepper to taste.
5. Simmer until the potatoes are just cooked.
6. Add the smoked fish chunks, stir gently taking care that the chunks don't fall apart.
7. Simmer in low heat for around 5 minutes until the fish is cooked through.
8. Serve immediately with rice or couscous.