Moroccan-style hot fish
"THE BOOK OF NEW ISRAELI FOOD" BY JANNA GUR
4 hot red peppers, cut into strips
2 sweet red peppers, cut into strips
1 cup fresh parsley, coarsely chopped
1 cup fresh cilantro, coarsely chopped
1 cup olive oil
2 tablespoons good quality paprika
8 pieces (about 6 ounces each) grouper or other saltwater fish, cut into large chunks
20 cloves garlic, peeled
1. Line a wide saucepan with peppers, parsley and cilantro.
2. Combine oil, paprika and salt. Dip fish chunks in the oil mixture and arrange in saucepan. Mix remaining oil mixture with garlic and 3 to 4 cups water and pour over fish.
3. Cook 10 to 15 minutes (depending on size of fish chunks) over high heat. Lower heat, cover and continue cooking for another 15 minutes until sauce thickens.