2onions, halved if only medium-sized, quartered if large
4large cloves of garlic, peeled and whole (put in more if you love garlic)
1large tomato, or 2 medium tomatoes, thickly sliced
1red or green bell pepper, thickly sliced
4medium potatoes, thickly sliced
4carrots, quartered vertically
1tbspsweet or hot paprika, according to your tast
Juice of 1/2 lemon, if fish was frozen
Salt and pepper
Use a wide, shallow pot, if possible. This is important because the pot liquid is less likely to dry out.
If you’re using frozen fish, thaw it and put it to soak in cold water to cover; squeeze half a lemon into the water. Fresh fish doesn’t need the lemon water treatment. Let the fish soak for 10 minutes, then rinse it.
Slice the fish into pieces about three fingers wide. Put the slices aside.
Place the cilantro or parsley on the bottom of the pot. Place the vegetables on top of the greens and set the pieces of fish on top of the vegetables.
Sprinkle vegetable and fish with the dry spices.
Pour the olive oil over the whole thing. Add no water nor any other liquid. The ingredients will release their juices and form a thin but rich sauce.
Cover the pot and set it over a medium flame. Check it after 20 minutes, making sure that it’s not drying out. When the vegetables are cooked through and the liquid has cooked down to a thin sauce, it’s ready: it should take about 30 minutes total.
Serve it hot, with plenty of bread to sop up the delicious sauce.
Moroccan fish from Unpacked – https://jewishunpacked.com/how-to-make-moroccan-fish-stew/