Sort ingredients
ccvv
QR Code
Listen
Pdf3 tablespoons extra virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
1 jalapeño Chile, stemmed, seeded, and minced
¾ teaspoon table salt
¼ cup tomato paste
6 garlic cloves, minced
1 tablespoon Tabil
1 tablespoon ground dried Aleppo pepper
2 teaspoons paprika
1 ½ teaspoon pepper
1 ½ cups water
1 ½ pounds skinless haddock fillets, ½ to ¾ inch thick, cut into
3 -inch pieces
10 ounces cherry tomatoes
½ cup chopped fresh cilantro
Heat oil in 12-inch skillet over medium heat until shimmering. Add onion,
bell pepper, jalapeño, and salt and cook until vegetables are softened, 5 to
7 minutes. Stir in tomato paste, garlic, tabil, Aleppo pepper, paprika, and
pepper and cook until fragrant, about 30 seconds. Stir in water, scraping up
any browned bits, and bring to simmer. Reduce heat to low, cover, and cook
until flavors meld, about 15 minutes.
Nestle haddock into sauce and spoon some of sauce over fish. Sprinkle
Lemon wedges
tomatoes around haddock and return to simmer. Reduce heat to low, cover,
and cook until fish flakes apart when gently prodded with paring knife and
registers 135 degrees, 5 to 7 minutes. Season with salt and pepper to taste.
Sprinkle with cilantro and drizzle with extra oil. Serve with lemon wedges.