Back to UseMorocco
Recipeother
Yael S Moroccan Fish
from a booklet called "favorite seafood recipes" put out by the nj sea grant extension program. dr. michael p. weinstein is the president and ceo of nj marine sciences consortium and director of the nj sea grant college program. this recipe is from his wife.
complex11 ingredients12 preparation steps
Ingredients
- fish fillets
- red bell peppers
- garlic cloves
- water
- paprika
- fresh cilantro
- fava beans
- olive oil
- salt and pepper
- lemon
- parsley
Preparation
- 1cut off top and bottom of peppers , remove seeds and cut into eighths
- 2peel and thinly slice garlic
- 3cut fish fillets into 2 1 / 2 inch wide pieces , wash and blot dry and set aside
- 4place water in a shallow , but large enough skillet for all ingredients eventually , and bring to a boil
- 5add peppers , garlic , a little salt , half the amount of paprika , olive oil and fava beans , and cook until peppers are nearly soft , about 10 minutes
- 6if necessary , add more water to retain sufficient liquid
- 7add fish , remaining paprika , a little more salt and black pepper
- 8return to a boil and simmer on low heat for about 10-15 minutes
- 9frequently basting fish with the liquid stock
- 10add the chopped cilantro during the last 3 minutes of cooking , and then remove pan from heat and let stand about 10 minutes
- 11to serve , remove fish from the skillet to an appropriate platter and pour remaining ingredients over it
- 12sprinkle with a little fresh parsley and serve with lemon wedges