Moroccan Fish and Potatoes

“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.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 14.79 ml paprika
  • 118.29 ml corn oil
  • 4 medium potatoes, peeled and sliced thin
  • 2 small hot red peppers, sliced lengthwise, with seeds removed
  • 680.38 g fish fillets or 680.38 g steaks
  • 1 head garlic
  • 4.92 ml salt
  • 4.92-9.85 ml paprika
  • 59.14-118.29 ml fresh coriander, chopped coarsely

Directions

  1. In a heavy skillet or dutch oven-type pot, layer the sliced potatoes and sprinkle with 1 T paprika and oil.
  2. Place sliced peppers on top, then slices of fish.
  3. Sprinkle salt on next, then 1 tsp paprika. Spread coriander over everything.
  4. 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.

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