Moroccan Fish


  • 4 fish fillets
  • 1 red bell pepper, seeded and cut into long thin strips
  • 5 large garlic cloves, coarsely chopped
  • 3 large dried red chili peppers
  • ¼ tsp turmeric
  • 1 ½ cups water
  • ⅓ cup extra virgin olive oil
  • 1 tbsp paprika
  • Salt and pepper


Before you start cooking, reserve a few pieces of the cilantro for garnish.
Place cilantro, bell pepper slices, garlic, and chili peppers in the bottom of the sauté pan.
Place fish fillets on top of the other ingredients. Season fillets generously with salt and pepper, then sprinkle turmeric evenly across fillets.
Add 1 ½ cups of water to the pan. Cover pan, turn flame on high, and bring to a boil. As soon as the water boils, reduce heat to medium and uncover the pan.
Allow mixture to simmer uncovered for 10-15 minutes, basting fillets periodically until the water reduces by half and turns yellow.