Moroccan Shad With Fava Beans

• 13 cup plus 2 tablespoons extra virgin olive oil
• 4 to 6 garlic cloves, sliced
• 3 red peppers, cut in 1-by-2-inch slices
• 1 bunch fresh cilantro, finely chopped
• 2 pounds fresh fava beans in shells
• 1 teaspoon salt or to taste
• 1 1/2 teaspoons sweet paprika
• Black pepper to taste
• 1/2 teaspoon cayenne pepper (optional)
• 2 pounds boneless shad filets, with roe if you like (or salmon or rockfish)

1. Heat 1/3 cup of oil in wide pan with cover.
2. Add garlic and red peppers.
3. Saute slowly for 2 minutes, stirring occasionally.
4. Add 2 cups water and bring to boil.
5. Reduce to medium-low heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
6. While peppers are cooking, remove fava beans from pods.
7. Bring 6 cups of water and 1/2 teaspoon salt to a boil in a pot.
8. Cook fava beans for about 4 minutes or until beans are al dente.
9. Drain, plunge beans in iced water and slip skins off beans.
10. Add fava beans to peppers with 1 teaspoon paprika, remaining salt, black pepper and cayenne pepper, if using, along with shad and roe.
11. Sprinkle 2 tablespoons of olive oil, remaining 1/2 teaspoon paprika and all but 2 tablespoons of remaining cilantro on top of fish.
12. Simmer, covered, until shad is cooked through, about 7 to 10 minutes, adding more water if necessary.
13. Remove fish, vegetables and sauce to a serving plate, and sprinkle remaining cilantro on top.

extra virgin olive oil, garlic, red peppers, fresh cilantro, fava beans, salt, sweet paprika, black pepper, cayenne pepper, shad filets

Taken from cooking.nytimes.com/recipes/12034 (may not work)