It is a classic Israeli dish that comes from Israeli-Moroccan community. It is served as a first course or with rice as a meal.
olive oil
1 organic red pepper
4 - 5 medium organic tomatoes, chopped
1 head organic garlic, chopped
1 1/2 cup (355 ml) water
2 Tbs. (30 g) each: organic tomato paste and sweet paprika
1 tsp. (5 g) turmeric
3 dried hot peppers or 1 Tbs. (15 g) of hot pepper flakes
4 or 5 pieces tilapia fillet, cod, salmon or any fish you enjoy
Serves 4
1 organic red pepper
4 - 5 medium organic tomatoes, chopped
1 head organic garlic, chopped
1 1/2 cup (355 ml) water
2 Tbs. (30 g) each: organic tomato paste and sweet paprika
1 tsp. (5 g) turmeric
3 dried hot peppers or 1 Tbs. (15 g) of hot pepper flakes
4 or 5 pieces tilapia fillet, cod, salmon or any fish you enjoy
/ahat/1. אחד
Coat the bottom of a pot with a thin layer of oil.
/shtayim/ שְׁתַּיִם 2
Cut the sweet pepper into thin strips and fry.
/shalosh/ שָׁלוֹשׁ 3
Add the tomatoes and garlic and lower the heat.
/arba'/ אַרְבַּע 4
Add the water, tomato paste, paprika, turmeric, dried hot peppers/flakes, and bring to a simmer.
/hamesh/ חָמֵשׁ 5
When all the ingredients are mixed together, add the fish and poach until cooked.
/shesh/ שֵׁשׁ 6
Garnish with parsley leaves.
