Source: Enlitened Kosher Cooking by Nechama Cohen

Fresh fish sauteed in a spicy tomato/pepper sauce.

Servings

1 tbsp olive oil
1 cooking spray
2 fresh tomatoes , chopped
1 medium red bell peppers , seeded and thinly sliced into strips
1 Chile Peppers, jalapeno, whole , seeded and cut into strips (optional) (up to 2, optional)
0.5 whole heads of garlic , peeled and chopped (6 or 7 cloves)
1 tsp paprika
1 pinch salt
1.5 lb haddock fillet (or perch, flounder, salmon, cod, hake or any low-fat fish)
1 cup cold water (as needed to prevent scorching)
0.5 tbsp olive oil (hot flavored, if avaliable)
0.5 cup cold water
1 tbsp paprika
1 tbsp Soup, vegi, dry mix (pareve, non-dairy/non-meat soup powder optional)
0.5 parsley sprigs , finely chopped (1/2 bunch)
1 pinch salt

1 In a large skillet, heat olive oil and nonstick cooking spray. Add tomatoes and red pepper and saute for about 5 minutes.
2 Add hot pepper (you might want to leave the hot pepper whole so that it can be removed after cooking), garlic and spices, and saute for another minute. Be careful not to let garlic burn.
3 Rinse and dry fish, carefully place on top of vegetable mixture. Steam for 10 minutes on low heat, adding water only as needed.
4 Combine the first 4 topping ingredients and pour over the fish. Taste to see if the mixture needs more salt, and then cover fish with chopped cilantro.
5 Cook for 30 minutes covered, and then for an additional 10 minutes uncovered, until liquid is reduced to half and thick.

Variation: Before adding fish, line pot with sliced kohlrabi. Continue as above, and add 1/2 cup sliced cooked carrots in the last 10 minutes.