1/2 c  Diced green bell peppers

    1/4 c  Cubed yellow onions

      1 ts Hot sesame oil

      4 c  Chopped fresh tomatoes

      1 tb Finely chopped fresh parsley

    1/4 ts Salt

    1/4 ts Freshly ground black pepper

      8    Saffron threads, dissolved

           - in 1/2 cup water
      2    Cloves garlic, crushed

      1 c  Water

    1/2 lb Scrod or grouper, filleted

           - and cubed
  Saute the peppers and onions in oil in a large saucepan for 4 to 5 minutes
  on high flame.  Add the remaining ingredients, except the fish, and cook
  over medium heat, covered, for 15 to 20 minutes. Add the fish and cook an
  additional 15 minutes.  Serve hot over brown rice. Yield: 2 to 4 servings.
  Variation: Two tablespoons curry powder can be substituted for the saffron
  threads.
  Source: Vegetarian Cooking for Good Health by Gary Null (Library Number
  641.5636N)