Moroccan-Style Fish With Harissa & Sweet Peppers

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Ingredients

6 skinless thick fish fillets, such as halibut or salmon, 5 to 6 ounces each

Sea salt and freshly ground black pepper

3 tablespoons extra virgin olive oil

8 to 10 cloves garlic, minced

2 tablespoons harissa (see Note)

1/4 cup tomato paste

4 whole dried red California (Anaheim) chiles

1 large red bell pepper, halved, seeded and sliced into 1/4-inch-wide strips (3-4 cups sliced)

1 large orange bell pepper, halved, seeded and sliced into 1/4-inch-wide strips (2-3 cups sliced)

1 cup coarsely chopped cilantro

1 1/2 cups water

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