Moroccan Fish


1 3-pound whitefish, gutted and split down the center
1 large green or red pepper
1 to 2 tomatoes
2 to 3 cloves garlic
water
¾ tsp. salt
2 tsps. saffron
3 Tbsp. oil

Rinse fish and dry thoroughly. Slice pepper and tomatoes. Peel garlic cloves and cut in half. Line 5-quart Dutch oven with peppers, tomatoes and garlic and place fish slices on top. Add enough water to cover fish. Bring to a boil, then add salt, saffron and oil. Lowe flame and simmer 40 to 50 minutes. This dish may be served hot or cold.

USE: 5-quart Dutch oven
YIELDS: 6 servings

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