Ingredients
1
large bunch cilantro, chopped
3
large garlic cloves, chopped
4
5-to 6-ounce whitefish or sea bass fillets
1
tsp instant chicken bouillon granules
Directions
1.
Spread cilantro evenly over bottom of heavy Dutch oven, Sprinkle with garlic; arrange tomatoes over. Set fish atop tomatoes. Whisk oil, paprika, bouillon granules, cumin, turmeric and pepper to blend in small bowl. Pour over fish. Add enough water to pot to reach bottom of fish. Bring water to boil over high heat. Cover pot, reduce heat to medium-low and simmer until fish is just cooked through, about 10 minutes.
2.
Using large spatula, transfer fish and vegetables to platter. Spoon some cooking liquid over and serve.
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