Haraimi 2
(Fish in Spiced Sauce) Recipe

Origin: Tunisia Period: Traditional

Ingredients:

900g red snapper (or grouper) steaks
2 tbsp olive oil
3 garlic cloves, finely chopped
2 tsp ground caraway seeds
2 tsp harissa
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1 tbsp tomato purée
120ml water
3 tbsp lemon juice

Haraimi 2
(Fish in Spiced Sauce) Preparation:

Method:

Heat the oil in a pan and use to fry the garlic, caraway, harissa, salt and black pepper over medium heat for about 1 minute. Meanwhile, whisk together the tomato purée and water until smooth and add to the pan along with the lemon juice.

Add the fish and bring the mixture to a simmer. Cover and cook on low heat for about 20 minutes, or until the fish is tender and flakes easily with a fork. Serve on a bed of couscous.

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