INGREDIENTS: 3 Bell Peppers 1 Jalapeño (+ Serrano for extra spice) Handful of Cilantro and Parsley 10 Garlic Cloves 1 Tbsp Tomato Paste 1 Overflowing Tbsp of Paprika 1/2 Tbsp Turmeric 1 Tbsp Salt (less or more depending on your liking) 6 Pieces of Salmon 2 Tbsp Olive Oil
Directions: 1. Dice and chop all the ingredients. Garlic Cloves can be sliced or kept whole depending on preference. When I chop the Jalapeño, I remove the seeds to avoid too much Spiciness. 2. Pour Bell Pepper, Jalapeño and Garlic into the pan and sauté with Olive Oil. For extra Spiciness, add a whole Serrano Pepper or slice the Jalapeño and add in with the seeds (I personally don't chop the Jalapeño because then it will be too spicy). 3. Add hot water to the pan so that it’s slightly covering the sautéd vegetables (about 1-2 cups) 4. Mix in the Paprika and Turmeric. For the Salt, I typically add about a Tbsp but that’s just a preference. Next, add a heaping Tbsp of tomato paste and stir. 5. Cover and simmer. 6. Once the Bell Pepper becomes soft, add your Fish. I slice the fish into pieces (about two inches thick) and I personally like to remove the skin of the fish for this dish. Carefully, use a spoon to disburse the sauce so that it’s covering the fish. 7. Add in Cilantro and Parsley. The Parsley isn't a must if you don't have any or don't like Parsley but I always add it if I have some in the fridge. 8. Cover pot and simmer. Depending on how soft you like your fish, cook between 20-30 minutes.
THAT IS IT! Seems complicated, but this recipe is really too simple and so delicious. It has become tradition that every Friday night we eat this dish, and believe me when I say, we’re still not sick of it! Feel free to message me with any questions and don’t forget to let me know if you gave this recipe a try!