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Moroccan Paprika Fish

A fragrant, gently spiced poached fish with paprika-infused oil and bell peppers.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 4 fillets white fish 8 ounces each; firm fish like halibut, sea bass, or snapper
  • 1 bunch fresh cilantro cut into large pieces; reserve a few sprigs for garnish
  • 1 red bell pepper seeded and cut into long thin strips
  • 5 large garlic cloves coarsely chopped
  • 3 dried red chili peppers
  • 1/4 teaspoon turmeric
  • 1 1/2 cups water
  • 1/3 cup extra virgin olive oil
  • 1 tablespoon paprika heaping
  • salt and pepper to taste

Instructions

  • Prepare equipment and ingredients: use a large sauté pan or wide deep skillet with a lid. Reserve a few cilantro leaves for garnish and cut remaining cilantro, red bell pepper into long thin strips, chop the garlic, and have the dried chilies ready.
  • Arrange a “bed” in the bottom of the pan by spreading the cilantro pieces, bell pepper strips, chopped garlic, and dried red chilies evenly.
  • Place the fish fillets on top of the bed. Season the fillets generously with salt and pepper, then sprinkle the turmeric evenly over the fillets.
  • Add 1 1/2 cups water to the pan. Cover and bring to a boil over high heat; once boiling, reduce to medium and uncover so the mixture lightly simmers.
  • Simmer uncovered for 10–15 minutes, occasionally basting the fillets with the pan liquid, until the water reduces by about half and turns yellow.
  • While the fish simmers, whisk the olive oil and paprika together in a small bowl until combined.
  • Pour the paprika oil evenly over the fish to coat the fillets, then continue to simmer uncovered for about 20 minutes more, basting frequently, until the liquid is reduced to roughly a quarter of the original amount and the fish develops a rich red color.
  • Serve the fish and peppers together with your choice of grain or starch. Garnish with the reserved cilantro leaves and spoon pan sauce over the fish as desired.

Equipment

  • large sauté pan or wide deep skillet with lid
  • small bowl
  • spatula or spoon for basting
  • Knife
  • Cutting Board

Notes

  • Nutritional info was calculated using 8-ounce sea bass fillets (1 fillet per serving).
  • Reserve some cilantro leaves for garnish.
  • Try variations for the bed such as peeled lemon slices, carrot sticks, garbanzo beans with red chili flakes, or pitted green olives.
  • Do not use lemon peel or the fish may become bitter.