Haraimi - Libyan Spicy Friday Night Fish - cooking recipe

Ingredients

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

Preparation

Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
Add the tomato puree and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
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.
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.
Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
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