Moroccan Chraimi Fish Recipe

Ingredients:

1 cup water
¼ cup olive oil
2 large tomatoes, diced small
½ teaspoon red pepper flakes, or to taste
Good pinch ground cloves
3 bay leaves, or ½ teaspoon ground
1 tablespoon paprika
8 cloves garlic
1 bunch flat parsley
1 small bunch cilantro
½ preserved lemon, skin only, rinsed
1 red pepper, sliced thin lengthwise
8 serving pieces salmon fillet, or any other thick fish (or 2 pounds mock shrimp, cut across in thirds)

Instructions:
In a large wide-bottom pot, bring the water, oil, tomatoes, red pepper flakes, cloves, bay leaves, and paprika to a boil. Meanwhile, coarsely grind the garlic, parsley, cilantro, and preserved lemon in a food processor using the pulse button. Add the ground mixture to the pot and stir. Add the red pepper and the fish and bring to a boil. Reduce the temperature to medium and cook covered for 20 minutes. Serve hot or at room temperature, topping each serving with the sauce. Makes 8 servings.