I first ate this recipe at Aaron and Miriam's home for Shabbos in Israel. It's from the "Shabbat of a Lifetime, Shabbat Table Companion" book.
1 1/2 lbs tilapia
1/2 cup of vegetable oil
6 garlic cloves cut coarsely
[Handful of fresh coriander & fresh parsley] gross and optional
1 Tbsp tomato paste
1/2 cup of lemon juice (preferably fresh)
2 tomatoes - cut into thin slices
2 red peppers - cut into sticks (or thin rings)
2 carrots - cut into thin sticks or circles
Dash of turmeric
1 1/2 tsp paprika
2-4 green chilli peppers, seeds removed, cut into thin rings
Sea Salt
Soak the fish in lemon juice and sea salt.
Heat a saucepan with the oil. Add the peppers, chili peppers, carrots, garlic and stems of the coriander and parsley and fry. Add in the tomatoes gently and cook for another few minutes.
Add the tomato paste and stir together until it comes to an even consistency.
Add the fish fillets and some water if necessary, and simmer for approximately 30 minutes. Sprinkle the parsley and coriander on top.
1 1/2 lbs tilapia
1/2 cup of vegetable oil
6 garlic cloves cut coarsely
[Handful of fresh coriander & fresh parsley] gross and optional
1 Tbsp tomato paste
1/2 cup of lemon juice (preferably fresh)
2 tomatoes - cut into thin slices
2 red peppers - cut into sticks (or thin rings)
2 carrots - cut into thin sticks or circles
Dash of turmeric
1 1/2 tsp paprika
2-4 green chilli peppers, seeds removed, cut into thin rings
Sea Salt
Soak the fish in lemon juice and sea salt.
Heat a saucepan with the oil. Add the peppers, chili peppers, carrots, garlic and stems of the coriander and parsley and fry. Add in the tomatoes gently and cook for another few minutes.
Add the tomato paste and stir together until it comes to an even consistency.
Add the fish fillets and some water if necessary, and simmer for approximately 30 minutes. Sprinkle the parsley and coriander on top.
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