Recipe by Oolala
From a booklet called "Favorite Seafood Recipes" put out by the NJ Sea Grant Extension Program. Dr. Michael P. Weinstein is the President and CEO of NJ Marine Sciences Consortium and Director of the NJ Sea Grant College Program. This recipe is from his wife.
Top Review by sugarpea
I saw Dh roll his eyes when he snuck a peak at this recipe on the kitchen counter before I began cooking. He's not that fond of white fish for dinner. He gobbled this and I adored it. I could drink the broth by the mugful. I used snapper and although it's probably not the type of fish normally used in this recipe, it, in my opinion, certainly worked well. There's nothing I would change. It's wonderful, Oolala.
- 2 lbs fish fillets, firm (salmon or halibut)
- 2 red bell peppers
- 5 garlic cloves
- 1 1⁄2 cups water
- 1 teaspoon paprika
- 1⁄4 cup fresh cilantro, chopped
- 8 ounces fava beans, fresh (about 1 cup)
- 2 tablespoons olive oil
- salt and pepper
- 1 lemon, cut into wedges
- 1 bunch parsley, to garnish (optional)
Directions See How It's Made
- Cut off top and bottom of peppers, remove seeds and cut into eighths (8 slices).
- Peel and thinly slice garlic.
- Cut fish fillets into 2 1/2 inch wide pieces, wash and blot dry and set aside.
- Place water in a shallow, but large enough skillet for all ingredients eventually, and bring to a boil. Add peppers, garlic, a little salt, half the amount of paprika, olive oil and fava beans, and cook until peppers are nearly soft, about 10 minutes. If necessary, add more water to retain sufficient liquid.
- Add fish, remaining paprika, a little more salt and black pepper. Return to a boil and simmer on low heat for about 10-15 minutes; frequently basting fish with the liquid stock.
- Add the chopped cilantro during the last 3 minutes of cooking, and then remove pan from heat and let stand about 10 minutes.
- To serve, remove fish from the skillet to an appropriate platter and pour remaining ingredients over it. Sprinkle with a little fresh parsley and serve with lemon wedges.