Recipe adapted from Little Book of Jewish Feasts, by Leah Koenig. Recipe can easily be doubled.

Ingredients

¼ c. olive oil

1 large yellow onion, finely chopped

6 garlic cloves, peeled and sliced thin

½ tsp. ground cumin

½ tsp. ground cinnamon

½ tsp. ground turmeric

½ tsp. sweet paprika

½ tsp. crushed red pepper flakes, plus more to taste

1, 14 ½ oz. can diced tomatoes

½ c. water

3 tbsp. tomato paste

1 tbsp. minced preserved lemon peel (available at Whole Foods and Global Foods)

1 tsp. sugar

1 bay leaf

1 ½ tsp. kosher salt

½ tsp. freshly ground black pepper

4 skinless halibut or red snapper fillets, 4-6 oz. ea.

Chopped fresh cilantro or parsley, coarsely chopped for garnish

Fresh lemon wedges, for garnish

Optional: cooked quinoa for serving

Directions

Heat oil in a large wide pan over medium heat. Add onion and cook, until softened but not browned, 6-8 minute. Add garlic, cumin, cinnamon, turmeric, paprika, and red pepper flakes. Cook until fragrant, 1-2 minutes. Add remaining ingredients except for the fish.

Bring mixture to a boil. Reduce heat to low, nestle fish pieces in the sauce, and cover pan. Simmer until the fish is cooked, about 18-20 minutes.

Gently transfer fish fillets to a serving platter. Turn heat on under sauce and cook for 3-5 minutes until sauce has thickened. Spoon fish over fish and garnish with cilantro or parsley.

Fish can be served warm or can be refrigerated overnight (up to 2 days) and served at room temperature.

Makes 4 servings.