Kef World

  Ingredients : 

  _½ cup canola oil

  _1 large red bell pepper, seeded and sliced into thin strips

  _4-5 large ripe tomatoes, diced

  _1 head of garlic, cloves peeled

  _1 bunch cilantro, chopped (rough stems discarded)

  _1 tablespoon paprika, divided

  _½ teaspoon turmeric, divided

  _½ teaspoon salt (or to taste), divided

  _3 dried red chili peppers

  _½ cup water

  _6 tilapia or other firm white fish fillets           (not salmon).

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In a large deep skillet, add ¼ cup of the canola oil and heat up for a couple of minutes over medium heat. Add the bell pepper and tomatoes to the oil and cook for a few minutes until soft. And then add the garlic, turn down the heat and continue cooking for a few minutes longer. Add ¼ of the cilantro, ½ teaspoon paprika, ¼ teaspoon turmeric, ¼ teaspoon salt, the chili peppers and water and cook with a lid on, stirring occasionally, for approximately 20 minutes.

In a separate bowl combine the remaining oil, paprika, turmeric, salt and cilantro. Dip each fish fillet and coat well with the mixture. Add the fish fillets to the sauce on the stove. Scrape the remainder of the mixture from the bowl on top of the fish fillets, cover with a lid and cook for approximately 20 minutes longer or until the fish is cooked. Serve each fillet hot topped with some of the sauce and cooked bell pepper.

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We cook usually this delicious fish in Maroccan's families for shabbat. We can also add chickpeas.