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.

　　

Ingredients

4 to 6 servings

　　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)

　　

Step 1

Heat 1/2 cup of the oil in a large, wide sauté pan with a cover. Stir in the garlic and the red peppers. Sauté slowly, stirring occasionally, for about 2 minutes. Add about 2 cups water, and bring to a boil. Reduce to medium heat, add half the cilantro, and continue cooking, covered, for about 30 minutes, adding a little more water if necessary.

　　

Step 2

While the peppers are cooking, bring about 6 cups water with 1 teaspoon salt to a boil. Toss in the fava beans, and cook for about 4 minutes, or until the beans are al dente. Remove, plunge into ice water, drain, and slip the thin outer skin off the beans.

　　

Step 3

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. 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. Simmer, covered, until the shad is cooked through, 7 to 10 minutes, adding more water if necessary. Remove the fish, vegetables, and sauce to a serving plate, and sprinkle the reserved fresh cilantro on top.

　　Quiches, Kugels, and Couscous