Halibut in chraime sauce (spicy Tunisian fish stew)
4 medium clove(s), minced
¾ tsp, smoked
Canned tomato paste
1½ pound(s), cored and chopped
Roasted red peppers (packed in water)
½ cup(s), chopped
1 Tbsp, or up to 3 tbsp
¾ tsp, divided
Uncooked halibut fillet(s)
1½ pound(s), 4 (6-oz) fillets or steaks
¼ cup(s), chopped
- 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.
- 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.
- Serving size: 1 fish fillet or steak and about 1⁄2 cup sauce