Passover Moroccan Shad with Fava Beans and Red Peppers

1. 1

   Heat 1/2 cup of the oil in a large, wide saute pan with a cover.

2. 2

   Stir in the garlic and the red peppers.

3. 3

   Saute slowly, stirring occasionally, for about 2 minutes.

4. 4

   Add about 2 cups water, and bring to a boil.

5. 5

   Reduce to medium heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.

6. 6

   While the peppers are cooking, bring about 6 cups water with 1 teaspoon salt to a boil.

7. 7

   Toss in the fava beans, and cook for about 4 minutes, or until the beans are al dente.

8. 8

   Remove, plunge into ice water, drain, and slip the thin outer skin off the beans.

9. 9

   Add the fava beans to the peppers with 1 teaspoon of the paprika, salt and freshly ground pepper to taste, the cayenne pepper, shad, and the roe, if using.

10. 10

    Drizzle the remaining 2 tablespoons olive oil over the fish, as well as the remaining 1/2 teaspoon paprika and all but 2 tablespoons of the remaining cilantro.

11. 11

    Simmer, covered, until the shad is cooked through, 7 to 10 minutes, adding more water if necessary.

12. 12

    Remove the fish, vegetables, and sauce to a serving plate, and sprinkle the reserved fresh cilantro on top.

* Per serving · 4 servings · Values may vary.