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Fish in chraime sauce

Fish in chraime sauce

2
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Tender white fish paired with punchy, smoky sauce. Fresh tomatoes make the sauce taste so good, even out-of-season tomatoes will cook to a jammy richness.

Ingredients

Garlic

4 clove(s), finely chopped

Tomato paste

2 tbs

Tomato(es)

750 g, chopped

Roasted capsicum, not in oil

½ cup(s), chopped, (75g)

Skinless white fish, raw

720 g, (buy 4 x 180g fillets)

Olive oil

1 tbs

Moroccan seasoning

2 tsp

Smoked paprika

½ tsp

Harissa paste

1 tbs, (approximately)

Instructions

  1. Heat oil in a large frying pan over medium-low heat. Cook garlic, stirring occasionally, for 2-3 minutes, until light golden. Add Moroccan seasoning and paprika and cook, stirring, for 1 minute or until fragrant.
  2. Add tomato paste and cook, stirring, for a further 1-2 minutes, until slightly darkened in colour. Stir in tomatoes, capsicum, harissa and ½ teaspoon salt. Cover and cook, stirring occasionally, for about 15 minutes or until tomatoes break down and become saucy. Uncover and increase heat to medium-high. Gently boil for about 5 minutes or until sauce is slightly thickened.
  3. Season fish with salt and pepper, then place into the sauce. Cover and simmer for 5-6 minutes or until fish flakes easily when tested with a fork. Serve.

Notes

Add it: For a fresh and tasty garnish, sprinkle over coarsely chopped fresh coriander just before serving. Foodie fact: Chraime is a spicy tomato sauce from Libya, though it’s found throughout North African cuisine. It’s often served with fish, but also goes well with firm tofu for a vegan twist.