Passover Moroccan Shad with Fava Beans and Red Peppers

• 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)

1. Heat 1/2 cup of the oil in a large, wide saute pan with a cover.
2. Stir in the garlic and the red peppers.
3. Saute slowly, stirring occasionally, for about 2 minutes.
4. Add about 2 cups water, and bring to a boil.
5. Reduce to medium heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.
6. While the peppers are cooking, bring about 6 cups water with 1 teaspoon salt to a boil.
7. Toss in the fava beans, and cook for about 4 minutes, or until the beans are al dente.
8. Remove, plunge into ice water, drain, and slip the thin outer skin off the beans.
9. Add the fava beans to the peppers with 1 teaspoon of the paprika, salt and freshly ground pepper to taste, the cayenne pepper, shad, and the roe, if using.
10. Drizzle the remaining 2 tablespoons olive oil over the fish, as well as the remaining 1/2 teaspoon paprika and all but 2 tablespoons of the remaining cilantro.
11. Simmer, covered, until the shad is cooked through, 7 to 10 minutes, adding more water if necessary.
12. Remove the fish, vegetables, and sauce to a serving plate, and sprinkle the reserved fresh cilantro on top.

olive oil, garlic, red bell peppers, fresh cilantro, salt, fava beans, sweet paprika, freshly ground pepper, cayenne pepper, like

Taken from www.epicurious.com/recipes/food/views/passover-moroccan-shad-with-fava-beans-and-red-peppers-373987 (may not work)