Salmon, pepper and potato bliss

I needed a different recipe for fish this Shabbat and I decided to make a recipe that my mom used to make during the week when we were younger. My sister-in law has made this for Shabbat before and she always raves about it, so I decided to try it out. I'd never made it before because it's a meal within itself, and since there is so much food Friday night to start with, I usually opt for fish on it's own. Anyway, this is what you'll need:

6 salmon fillets
6 large potatoes peeled and sliced in discs (1/4 inch thick)
2 large tomatoes sliced
1 red pepper sliced into rounds
1 green pepper sliced into rounds
1/2 cup chopped washed coriander (cilantro)
3 cloves garlic
1/4 tsp paprika
2 tbsp oil (if you're being careful) 4 tbsp (if you don't care)
salt and pepper
water to cover

In a large low pot, add the vegetables, I like to layer them, then add the spices, oil, garlic and water halfway up the vegetables. Turn the heat to high and let it come to a boil, then taste to make sure the seasonings are good, and lower the heat to low and simmer covered for 15 minutes, then uncover and simmer for another 15 minutes till the veggies are tender and the sauce has started to reduce.  Now add the fish, and the coriander, baste with the sauce and cook, covered for 15 minutes, then uncover and cook for another 10 to 15, till the fish is cooked and the sauce has reduced to a thick consistency.
(If the salmon fillets are very thin, be careful not to overcook, same goes for too thick fillets, do not undercook).
Enjoy!