Removing the skin from Peppers - A few ways to roast them

The fork method (with a gas stove)

This method is the best when you're only doing 1 or 2 peppers

Stick a form into the end of the pepper, or hold it with a tong, and rotate it over the flame on a gas stove
Keep rotating the pepper on the fork until the outside chars and the pepper softens
Place the pepper in a paper bag and close the top
After a few minutes steaming in the bag, the skin will peel off easily
OR
wrap the pepper in heavy duty aluminum foil and place it on the burner
Rotate it every 5 minutes (for 20 minutes total) using tongs
When it's finished, unwrap and place the pepper in a paper bag and close the top by rolling it up.
After a few minutes steaming in the bag, the skin will peel off easily

The Oven Method - best when you have a lot of peppers to roast and peel

Preheat oven to 400 degrees
Cover a baking sheet with aluminum foil
Place the oven rack on the upper half of the oven
Lay the peppers out on the baking sheet
Let them cook for about 20 minutes
Turn the peppers using tongs
(remove the baking sheet from the oven when you turn them so the temperature doesn't drop)
Cook them for another 20 minutes or until they are charred and the pepper collapses
When the peppers are finished, place them in a paper bag and close the top by rolling it up
After a few minutes steaming in the bag, the skin will peel off easily

Tagine - Cod,tomatoes, potatoes, peppers, olives, figs and some heat

Ingredients:                                                  Difficulty rating:  Medium

2 pounds cod fillets,  cut into 8 equal size pieces
3 Tablespoons Chermoula

12 small Yukon Gold or other new potatoes

1 red or orange bell pepper

1 yellow bell pepper

3 Tablespoons Olive Oil

1 Tablespoon Ghee (clarified butter)

3 cloves garlic – well chopped

15 grape or cherry tomatoes

15 – 18 olives, I use different types, Cerignola, Kalmata, Oil Cured,Sicilian, Spanish with Pimento

6 – 8  figs, cut in half lengthwise –  most times of the year you should use dried figs (plump dried figs) but if fresh figs are in season, use them

½ preserved lemon

Kosher salt or sea salt to taste

Freshly ground pepper to taste

½ cup water

Preparation:

Rinse the fish and pat it dry with a paper towel

Put the fish in a medium bowl and rub 3 tablespoons of the Chermoula into the fish and cover bowl with plastic wrap to marinate in the refrigerator for about 3 hours

When the fish is finished marinating remove it from the refrigerator

Boil water in a medium size pot a medium size pot 3/4 filled with water
When it starts to boil, add the potatoes and bring water back to a boil
Boil until they are a little soft, but not all the way cooked - about 8 minutes 
Drain out the hot water and run cold water over them to stop them from cooking anymore
Peel the potatoes, the skin will come off easily after they’ve boiled
Slice the potatoes into thin round slices <!--[endif]-->

While the potatoes are boiling, roast the peppers
Remove the skins & seeds

Heat Diffuser

Slice into thin strips 

Put a heat diffuser on the stovetop and put the bottom of the Tagine on top of the diffuser
Add 2 Tablespoons of olive oil and the Ghee. It will take a little while for the oil to heat up because of the diffuser, but once it is hot, it will stay hot - be patient
Add the garlic and sauté until it is translucent
Once it's translucent add the tomatoes, peppers and the remaining Chermoula. Once the tomatoes are a little soft, remove the tomatoes and peppers from the tagine

Line the bottom of the Tagine with  the round pieces of potatoes
Sprinkle some of the tomatoes and peppers over the potatoes
Add the fish on top
The add the rest of the peppers and tomatoes on top  of the fish 

Sprinkle the olives and figs over the fish and tuck some in around the sides of the fish
Sprinkle the last Tablespoon of olive oil on top and add the water on the side, that is,  without pouring it over the fish

Cover the Tagine and keep the flame medium-low for about 20 minutes

When the fish is cooked, sprinkle the juice from the preserve lemon over the top and server right away *Available at speciality stores and online