Prep 10 mins
Cook 30 mins
This recipe comes from a little old lady who lives in the old city name Irma Charles, fondly called Bubby Irma by the residents. She is a fantastic cook! I use flounder for this recipe (with a shorter cooking time), but it works with all fish.
- In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
- Place sliced peppers on top, then slices of fish.
- Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
- Add water up to middle of fish layers and boil on medium heat until water is reduced to just under fish layer, shaking pan occasionally.
This was REALLY GOOD! I made it in my clay baker since my tagine is only for serving. Since the baker can't be used on stovetop, I put it in the oven at 375F for 55 minutes, until the fish was firm and flaky, and the potatoes tender. I sliced the garlic since it wasn't mentioned and put it in when I added the chiles. I used a double amount of chiles, since I like spicy but even so, it was milder than I expected. So I served this with harissa. It really is a creative way to serve fish with big garlic flavor. I am sure I will make this many times! Thank you.
Great recipe for a tasty easy fish dinner dish! I didnt use peppers since my mother is afriad of any dishes with a trace of heat. I added some roasted garlic when the peppers were to be added since it wasnt stated how to use the garlic. You just have to make sure you potatoes are sliced VERY thin or else they will not be done when the fish it. I had to remove the fish from the pan and finish cooking the potatoes by themselves since they were not done when the fish was. Great recipe!