1. 2743200-228600Lilach’s Moroccan Fish<br />Ingredients:<br />4-5 pieces Amnon fish, preferably filleted<br />half a cup of fresh lemon juice<br />1 tsp. salt<br />½ cup vegetable oil<br />3 red peppers, quartered<br />8 cloves garlic, halved<br />8 sweet dried peppers, washed and de-seeded<br />3 Tbsp. Moroccon paprika<br />½ Tbsp. white pepper<br />¼ Tbsp. salt<br />a bunch of coosbara (cilantro) washed and chopped, including stems<br />2 ½ cups water<br />Soak the fish in the lemon juice + 1 tsp. salt for about 15 minutes.<br />Rise and dry fish.<br />Heat the oil in a large frying pan (big enough that can hold all the fish in one layer.) <br />Fry the fish for about three minutes until golden. Remove fish from pan.<br />Add dried peppers and continue frying while mixing.<br />Add the garlic, paprika, pepper.<br />Cook one minute longer while mixing.<br />Add the water, bring it to a boil.<br />Add the rest of the ingredients.<br />Cook about a half hour on a low flame, covered.<br />Take off the lid and continue cooking until the amount of liquid remaining is halved.<br />Replace fish back into pan, cook 10 minutes longer on a low flame.<br />Turn the fish over, cook another 5 minutes. Let it sit in the pan for half an hour.<br />