Moroccan Style Fish

Israeli food is a wonderful fusion of cuisines from all around the world. Moroccan Jews are one of Israel’s largest immigrant ethnic groups, and their cuisine has had a huge impact on local flavors and palates. Many Israelis, even those not of North African origin, serve Moroccan fish at the beginning of festive Friday evening meals, before delving into a larger feast of chicken and meat, served alongside up to dozens (!) of spreads, dips and salads. This dish is even more delicious the next day, when the flavors and spiciness have mingled, sopped up with rich, doughy Challah bread.

Ingredients

¼ cup olive oil or canola oil

1 red bell pepper, thinly sliced

1 green (or yellow or orange) pepper, thinly sliced

6 cloves garlic, smashed with a flat knife and peeled

3 tbsp. sweet paprika in oil

1 tbsp. spicy paprika

Fish stock (approx. 1 cup) or veggie stock (or water is okay too)

1 hot green pepper, sliced

750 g. boneless fish fillet (sea bass, halibut)

1 bunch cilantro, chopped (keep the stems)

Salt and pepper to taste

Directions

Heat a shallow heavy pan over medium-high heat, add a few tablespoons of the oil and sliced pepper slices to the pan, and cook until charred and softened.
Add the smashed garlic cloves, the two paprikas, and perhaps a bit more oil to pepper mixture. Fry for a few minutes until paprika is fragrant, then add fish stock, along with the spicy peppers. Cook another 3-5 minutes and season with salt and pepper.
Gently place the fish over the sauce and simmer for about 10 minutes. Serve hot and topped with the cilantro (stems, leaves, and all) over the surface of the sauce..

Photo credit: Breaking Matzo