Sephardic Fish in Red Sauce

Ingredients Fish: 1 tbsp EVOO (Extra Virgin Olive Oil) 2 Tomatoes sliced 1 Red Pepper, cut in thinly slices ½ Head of Garlic, peeled and crushed 1 tsp Paprika Salt to taste 1 lb Fish (Salmo, Flounder, Tilapia) cut in chunks Sauce: ½ tbsp EVOO ½ cup Lukewarm Water 1 tbsp Soup Powder (optional) 1 ½ cup Cilantro, just the leaves discard the stems Salt to taste Preparation:

1) In a large skillet, heat olive oil. Add the tomatoes and pepper and sauté for 5 minutes. Add garlic and spices, and sauté for another minute. Be careful not to let garlic burn.

2) Rinse and dry fish; carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed.

3) Combine the first 4 sauce ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro evenly.
4) Cook covered for 30 minutes uncovered for 10 minutes to let dry any remaining water left on the skillet.


*Recipe by Nechama Cohen, from the book Enlitened Kosher Cooking* 

Done! It's ready!