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Fish with tomatoes and bell
peppers
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| Cut 2
or 3 onions in halves, than slice finely. Slice 4 or more cloves of garlic
and two green bell peppers. Saute all in olive oil, add 1 tin chopped
tomatoes
or equal amount or fresh tomatoes, peeled and sliced, 1 tb sp. of harissa
(paste of mixed spice from the Maghreb, if not available, no problem,
use
more spices instead) or more, 1/4 tsp. cinnamon, 1/2 tsp. cumin and 1 tsp.
chili powder and salt, mix well and bring to boil. |
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| Put one
layer of sauce in baking form, alternate with layer of slightly salted and
peppered white fish pieces, top layer should be sauce. Sprinkle with parsley
and bake in oven. Serve with bread or saffron rice. |
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| Variations: |
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| Instead
of tomatoes add 1/2 cup wine and 1 cup water mixed with tomato concentrate. |
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| Use more
bell peppers (any colour), green chilies and sliced mushrooms. |
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