Spicy Moroccan fish in red sauce, also Kosher and good for vegetarians. Very easy fish recipe. This fish dish can be made as spicy as you want or left without the chili. In these photos I have filled the pan with fish, but you could do the same thing with just one or two pieces of fish.

Ingredients:

Oil for frying

3 tomatoes, sliced in rounds

4 cloves of garlic, roughly sliced

1 green pepper, cut into strips

1 red pepper, cut into strips

1 hot chili pepper (optional), cut into large rounds

Pieces of white fish, thick and as few bones as possible (Nile fish, cod, haddock, whiting, hake) use as much or as little as you want – one piece per person.

 1 tsp Turmeric

1 tbs Sweet paprika

1 tsp Cumin

1 cup Water

1 tsp Salt

Method:

Use a large pan. Put some oil in the pan, and then cover the pan with one layer of sliced rounds of tomatoes, the sliced garlic and the strips of peppers (including the chili if you want it hot).

Cover the pan and leave it for about 5 minutes.

Place the pieces of fish onto of the tomatoes, don’t mix this dish throughout it’s preparation.

Cover the pan and leave for about 5 minutes.

In a cup, mix hot water and the spices. Mix it up so that the spices dissolve.

Pour the spice mixture over the fish.

Cover and wait about 10 minutes. Add some chopped up coriander on top, and the dish is ready.