Shabbat salmon & "shrimps" with carrots and peppers

Everyone knows that counting calories on Shabbat is a waste of guilt. Better to enjoy all the fabulous foods laid out before you and deal with the consequences afterwards. So far, guilt aside, I must say my favorite dish on Friday night is the fish. I just love the colors on my plate, the smell and of course dipping my challah in the sauce. There are of course many variations to this very dish. Mainly the base is the same, but some components may vary, such as the type of fish used. I usually use salmon, as it is my favorite, but I often accompany it with kosher "shrimp", also I use carrots, which my mother has never done, but my sister-in-law and mother-in-law do. I love it! This is what you'll need:
6 to 8 pieces salmon
6 to 8 "shrimp" halved
2 large red bell peppers
3 large carrots sliced
5 to 6 cloves garlic
1/4 bunch fresh coriander
1/2 tsp paprika
1/4 cayenne pepper or hot paprika (optional)
salt
water
1/6 cup oil
In a large shallow pot, put your diced carrots, sliced peppers and whole cloves of garlic. Cover with water (about halfway up the pot) add your salt and oil and bring to a boil, the lower the heat to a simmer and cover. After about 20 minutes, uncover and cook down till most of the water has evaporated, then add the chopped coriander and lay your fish on top. I baste the fish with the sauce and cover. After about 15 minutes, I undercover and cook for another 15 minutes (I make sure to baste the fish as much as possible) or till ready (the fish must be firm to the touch and the water should have evaporate, leaving only the sauce).
Eat with as much bread and salads as your stomach allows you too.
Enjoy!

Shabbat Shalom : Recipes and Menus for the Sabbath