Servings: 4
INGREDIENTS
- 1 pound/450g salmon fillets, feel free to use any fish you prefer
- ⅓ cup olive oil
- 1 red bell pepper, sliced into strips
- 1 serrano pepper, or 2 jalapeno peppers, sliced into strips
- ½ cup chopped cilantro
- 2 carrots, peeled and cut into strips
- 1 russet potato, peeled and cut into 1” slices (optional)
- 6 garlic cloves, peeled and halved
- 1 tablespoon tomato paste
- ¾ to 1 cup water
- 1 tablespoon sweet paprika
- ½ tablespoon hot paprika, adjust to taste
- 1 teaspoon coarse salt
- ½ teaspoon cumin
- ¼ teaspoon turmeric
INSTRUCTIONS
- Heat a large sauté pan over medium heat and coat the bottom with the olive oil. Add all the veggies to the pan and sauté for 2-3 minutes. Sprinkle in the paprika, salt, cumin, turmeric, and tomato paste. Stir and cook for an additional 2-3 minutes.
- Add half of the chopped cilantro and around ¾ cup of water to the pan. Stir everything together, cover, and cook for 12-15 minutes, until the veggies reach a tender perfection.
- Give it a taste and adjust the salt and spice levels according to your preference. If you're craving an extra kick, add more hot paprika or red pepper flakes. Lightly season the fish fillets with salt, then place them into the pan, ensuring they're generously coated with the flavorful sauce, at least ¾ of the way up. If needed, add another ¼ cup of water to enhance the sauciness. Spoon the sauce over each fillet, top with the remaining cilantro, and cover the pan.
- Cook on a low flame for 20-25 minutes, spooning the delectable sauce over the fish halfway through. Just before serving, garnish with refreshing lemon slices and squeeze some fresh lemon juice over the top to add a citrusy zing.