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Heat the olive oil in a large skillet. Saute the onion, tomatoes, bell pepper, jalapeno pepper and garlic until limp. Stir in the ginger, pepper, salt and cinnamon and saute for 3 minutes. Add the V8 juice and cook for 10 minutes, stirring often. Add the fish to the skillet. If there is not enough sauce, add just a little water or white wine. Cover and simmer for 8 - 12 minutes.
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Non-stick grill mat for delicate fish, small vegetables
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
Ready-made tteokbokki sauce — just add rice cakes and fish cakes
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide