Moroccan Chreime Fish Stew

¼ cup olive oil

2 onions, diced

4 cloves garlic, crushed

4-5 ripe tomatoes, diced

3 red bell peppers, diced

8 fish steaks or fillets

1 tsp salt

2 tsp paprika

1 bunch cilantro, chopped

1. Heat oil in a heavy wide pot. Sauté onions and garlic until golden. Add peppers and sauté under a lid for 5-7 minutes, stirring often. Add tomatoes and spices and continue sautéing under a lid for another 5 minutes.
2. Carefully place fish pieces on top of the sauce. If there is little liquid, add some boiling water. Bring to a boil, lower heat, and simmer until fish is done, but not dry (depending on the type and thickness of fish, this could take anywhere from 10 minutes to an hour). If the sauce does not cover fish, turn over once during cooking.
3. Add cilantro and simmer for several more minutes.