Fish anyone ??

Nothing better than to start this new year with a fish recipe my family and friends enjoy .The recipe was passed on to me from  an old Libyan Jewish neighbor of our family in the old city...

Haraimi ( A Libyan Jewish Dish)

 Serves 5-6 according to number of fish slices.Time needed approx.1 hour 

 1 Large Dentice (Dentex) or Faruge (*Sea Bass)cleaned and cut into thick slices

¼ cup olive oil

1large onion chopped fine

1tbs. Red Cayenne pepper (fil fil ahmar har)

2-3 cloves of crushes garlic

1 tsp. cumin powder (camoun el hout)

1 Tbs heaped tomato paste

3 -4 cups water 

Warm the olive oil in a shallow pan on medium heat. Add the chopped onion ,sauté till onion is transparent . Immediately add the red pepper and other spices then add the tomato paste and water sauce must be of slightly thick consistency –

Bring to boil for 5 minutes then simmer for 20 minutes ie when you see the sauce is nice and thick and the grease has come to the top. Now the fish slices are added and left to simmer for another 10 minutes on low flame-never over cook fish ,so it doesn’t dry out and remains tender.

As soon as the fish is cooked switch off the heat and leave for yet another 10 minutes before serving. Haraimi is served at room temperature –never hot , with fresh bread …

 warm olive oil and add finely chopped large onion-saute till transparent

 add fil fil( red cayenne pepper)

 add the spices and tomato paste then water..

 cooked covered..

 clean,wash and cut fish

 add finish and leave to simmer covered on low flame

*Faruge(Sea Bass ) is the preferred fish as its big head ( and I am sorry if this upsets anyone who cant tackle the head image) The head gives off a thick gelatin that is the secret to a great "Haraimi ". Yes I gave you the secret for what is the benefit of keeping my culinary secrets to myself as I love to share??
Blessings