Ingredients
4 pieces of fish (4 oz each). I used salmon but have made this with various white fish before
Olive oil
1 red bell pepper
1 long green pepper, or 2 jalapeno peppers
1/2 cup cilantro, chopped
2 -3 carrots, peeled (optional)
1 russet potato, peeled (optional)
5 -6 garlic cloves
1 tbsp tomato paste
3/4 -1 cup water
1 tbsp sweet paprika
1/2 tbsp hot paprika, or add more sweet paprika
1 tsp salt
1/2 tsp cumin
1/4 tsp turmeric
Directions
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Slice the bell pepper, carrots and green pepper to strips. Slice the potato into half and then into 1u0022 pieces. Cut each clove of garlic in half.
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Heat a large pan, ideally a saute pan, on medium heat then coat the bottom in about 1/3 cup olive oil.
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Add all of the veggies to the pan and saute on medium heat for 2-3 minutes.
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Season with the paprika, salt, cumin, turmeric and tomato paste and stir and cook for another 2-3 minutes.
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Add in half of the cilantro and about 3/4 cups of water and stir everything together. Cover the pan and cook for about 12-15 minutes, until the veggies are tender. Taste and adjust salt and spice if needed. If you like your fish spicy, add some more hot paprika or red pepper flakes.
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Lightly salt the fish fillets and place them into the pan so that they're coated in the sauce, at least 3/4 of the way to the top. If there isn't enough sauce, add another 1/4 cup water. Spoon the sauce over each fish fillet.
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Top with remaining cilantro and cover the pan. Cook on a low flame for about 20-25 minutes, spooning the sauce over the fish halfway through.
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I like to add lemon slices at the end and squeeze fresh lemon juice over the top before serving.