Passover Moroccan Shad with Fava Beans and Red Peppers

Name: Passover Moroccan Shad with Fava Beans and Red Peppers
Yield: 4 to 6 servings
Ingredients: 1/2 cup plus 2 tablespoons olive oil; 4 to 6 cloves garlic, sliced; 3 red bell peppers, cut in 1-by-2-inch slices; 1 bunch of fresh cilantro, finely chopped; 1 teaspoon salt, plus more to taste; 2 pounds fresh fava beans, shelled; 1 1/2 teaspoons sweet paprika; Freshly ground pepper to taste; 1/2 teaspoon cayenne pepper (optional); 2 pounds boneless shad fillets, including intact roe if you like (salmon or rockfish can be substituted for the shad)

December 9, 2011

Typically prepared at passover by French Moroccan Jews, this is one of the most colorful and delicious fish dishes I have ever tasted. Today most French Jews buy their fava beans, a sign of spring, twice peeled and frozen, from Picard Surgelés. Frozen is easier, but in this dish, fresh tastes even better.

Recipe notes

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