Title: Moroccan Fish
Categories: None
Yield: 1 Servings

Nile Perch; sliced
3 Cloves garlic
Sweet paprika
Cilantro; (fresh)
4 Tomatoes
4 Red peppers
Parve chicken soup powder
1 sm Can tomato paste

Defrost the fish by soaking in cold water. After a half hour, change the
water, rinse the fish well and squeeze out the excess liquid gently. Soak
and change water twice more following the above procedure.

Slice the tomatoes and red peppers and line the bottom of a deep, covered
skillet with them.

Rinse the fish and put in a colander to drain.

Mix together tomato paste, 1-2 tablespoons soup powder, sweet paprika
(about 2 teaspoons) and salt and pepper to taste.

Dip the fish in this sauce and then place on top of vegetables.

Spread remaining sauce over top of the fish. Slice the garlic lengthwise
and place around skillet.

Bring to a boil, uncovered, on a high flame. Reduce flame and cook covered
for about l0 minutes. Uncover and continue to cook for another 20 minutes.

Using a spatula, move fish and sauce to a baking dish and bake, uncovered,
for about 20 minutes. You want to have some liquid left from the sauce, but
not much and the fish should start to look a little crispy.

We served this, with great response, as an appetizer on Friday night. Even
the kids asked for seconds!

Posted to JEWISH-FOOD digest by Helen Ring on Oct 27,
1998, converted by MM_Buster v2.0l.