Recipe by mosma
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.
Top Review by Sue Lau
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.
- 1 tablespoon paprika
- 1⁄2 cup corn oil
- 4 medium potatoes, peeled and sliced thin
- 2 small hot red peppers, sliced lengthwise, with seeds removed
- 1 1⁄2 lbs fish fillets or 1 1⁄2 lbs steaks
- 1 head garlic
- 1 teaspoon salt
- 1 -2 teaspoon paprika
- 1⁄4-1⁄2 cup fresh coriander, chopped coarsely
Directions See How It's Made
- 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.