Haraimi - Libyan Spicy Friday Night Fish

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 fish steaks
• 1 garlic clove, crushed
• 1/2 teaspoon harissa (alternate to kamoon hoot)
• 60 g tomato puree
• 250 ml passata (tomato juice)
• 1 onion, chopped
• 1 lemon, juice of
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 250 ml water
• freshly-chopped coriander and lemon wedge, to serve

Recipe

• 1 combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
• 2 add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
• 3 meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
• 4 add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
• 5 bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
• 6 transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. pour the sauce into a bowl and serve on the side.
• 7 read more at celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
• 8 copyright © celtnet.