Ingredients
3 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
1 jalapeño chile, stemmed, seeded, and minced
¾ teaspoon table salt
¼ cup tomato paste
6 garlic cloves, minced
1 tablespoon tabil (see note)
1 tablespoon ground dried Aleppo pepper
2 teaspoons paprika
¼ teaspoon pepper
1 ½ cups water
1½ pounds skinless haddock filets, ½ to ¾ inch thick, cut into 3-inch pieces
10 ounces cherry tomatoes
½ cup chopped fresh cilantro
Lemon wedges
Directions
1
Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, jalapeño, and salt and cook until vegetables are softened, 5 to 7 minutes. Stir in tomato paste, garlic, tabil, Aleppo pepper, paprika, and pepper and cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, and bring to simmer. Reduce heat to low, cover, and cook until flavors meld, about 15 minutes.
2
Nestle haddock into sauce and spoon some of sauce over fish. Sprinkle tomatoes around haddock and return to simmer. Reduce heat to low, cover, and cook until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 5 to 7 minutes. Season with salt and pepper to taste. Sprinkle with cilantro and drizzle with extra oil. Serve with lemon wedges.