Rougaille with Salted Fish and Zesty Herb Infusion

1.Soak the salted fish in water for at least 2 hours, changing the water halfway through to reduce the saltiness. Drain and set aside.

2.In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3.Add the minced garlic, diced red and green bell peppers, and sauté for another 5 minutes until the peppers are softened.

4.Stir in the canned diced tomatoes and tomato paste, mixing well to combine.

5.Add the ground turmeric, paprika, black pepper, cayenne pepper (if using), dried thyme, dried oregano, and bay leaf. Stir to incorporate the spices into the tomato mixture.

6.Pour in the water and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.

7.While the sauce is simmering, cut the soaked salted fish into bite-sized pieces.

8.Add the salted fish to the pot, gently stirring to coat the fish in the sauce. Cover and let it simmer for another 15-20 minutes, or until the fish is cooked through and tender.

9.Taste the rougaille and adjust the seasoning with salt and lemon juice as needed.

10.Remove the bay leaf before serving. Garnish with fresh cilantro or parsley for a burst of color and flavor.