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The flavors of North Africa make this dish special. The cooking process is a unique combination of steaming and poaching, which takes a little extra time. Be careful not to disturb the fish while basting; the vegetables cook down and become part of the sauce.
2 medium, firm tomatoes, sliced
3 bell peppers, a combination of red and yellow, sliced into thin strips
4 cloves garlic, minced
4 to 6 pieces of tilapia
1 and 1/2 cups water
3 tablespoons extra-virgin olive oil
1 tablespoon paprika
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon turmeric
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 small bunch cilantro, washed and chopped
Layer the tomatoes, peppers and garlic in a large skillet. Place the fish on top of the vegetables. Pour the water and olive oil around the sides of the skillet.
Turn the flame on medium-low. Sprinkle the fish with the paprika, turmeric, salt and pepper. Top the spiced fish with the chopped cilantro.
Bring the liquid to a slow simmer and cook for 40 minutes, basting the fish with the liquid often. Do not touch the fish while it cooks.
Serve hot, cold or at room temperature.
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