Moroccan Fish and Potatoes |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter cooking time), but it works with all fish. Ingredients:
1 tablespoon paprika |
1/2 cup corn oil |
4 medium potatoes, peeled and sliced thin |
2 small hot red peppers, sliced lengthwise, with seeds removed |
1 1/2 lbs fish fillets or 1 1/2 lbs steaks |
1 head garlic |
1 teaspoon salt |
1 -2 teaspoon paprika |
1/4-1/2 cup fresh coriander, chopped coarsely |
Directions:
1. In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
2. Place sliced peppers on top, then slices of fish.
3. Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
4. Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.
|
|