Photo of Halibut in chraime sauce (spicy Tunisian fish stew) by WW

Halibut in chraime sauce (spicy Tunisian fish stew)

4
2
2
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
It’s worth it here to use fresh tomatoes--they make the sauce taste especially good. Even if you’re making this with out-of-season tomatoes, they will cook to a saucy-jammy richness that you just won’t get from canned tomatoes. Harissa is a Tunisian spice paste made with peppers, chiles, and spices. It can vary in heat level depending on the brand, so start with a small amount and add more as you'd like, tasting as you go. Serve with rice to soak up the delicious sauce, and a simple green salad on the side.

Ingredients

Olive oil

2 Tbsp

Garlic clove(s)

4 medium clove(s), minced

Ground cumin

1 tsp

Paprika

¾ tsp, smoked

Ground turmeric

½ tsp

Canned tomato paste

2 Tbsp

Fresh tomato(es)

1½ pound(s), cored and chopped

Roasted red peppers (packed in water)

½ cup(s), chopped

Harissa paste

1 Tbsp, or up to 3 tbsp

Kosher salt

¾ tsp, divided

Uncooked halibut fillet(s)

1½ pound(s), 4 (6-oz) fillets or steaks

Cilantro

¼ cup(s), chopped

Instructions

  1. In large skillet, heat oil over medium-low and swirl to coat pan. Add garlic and cook, stirring occasionally, just until beginning to turn golden, about 3 minutes. Add cumin, paprika, and turmeric and cook, stirring constantly, until aromatic, about 1 minute. Add tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute. Stir in tomatoes, red peppers, harissa, and 1⁄2 tsp salt. Cover and cook, stirring occasionally, until tomatoes break down and become saucy, stirring occasionally, about 15 minutes. Uncover and increase heat to medium-high. Cook sauce until slightly thickened, about 5 minutes.
  2. Sprinkle remaining 1⁄4 tsp salt over fish. Nestle fish in sauce. Cover and adjust heat to keep liquid at medium simmer. Cook until fish flakes easily with fork, 5 to 6 minutes. Remove from heat. Sprinkle sauce with cilantro.
  3. Serving size: 1 fish fillet or steak and about 1⁄2 cup sauce