Uri Buri’s Chraime

2 tablespoons olive oil
2 large carrots, cut in rounds
8 celery stalks with leaves, roughly chopped
1/2 hot green pepper, thinly sliced
1/2 hot red pepper, thinly sliced
10 garlic cloves, thinly sliced
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon paprika (hot, sweet, or a blend of both)
3 cups fish stock, approximately
2 pounds red grouper, snapper, sea bass, arctic char or salmon filets, cut into 4 to 6 pieces
Pinch of coarse salt
2 tablespoons chopped cilantro

1. Heat the olive oil in a heavy frying pan with a cover and add the carrots and celery. Stir for about 5 minutes then add the hot peppers, garlic, salt, turmeric, and paprika.
2. Add 1 cup of the fish stock and the fish filets, making sure that each piece of the fish has enough room to lie on the bottom of the pan.
3. Add enough stock to cover the sides of the fish, without covering them completely, and bring to a boil. Then, cover and simmer on low heat for about 15 minutes or until almost cooked. Check periodically to ensure there is still liquid in the pan. If necessary, add a little more fish stock.
4. When the fish is nearly done cooking, remove fish to a plate. Reduce the sauce, until it becomes thicker, by about half. Then, add the fish back to the pan, garnish with the chopped cilantro, and serve.

Yield: 4 servings

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