Halibut in chraime sauce (spicy Tunisian fish stew)
3
Points®
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, with a simple green salad on the side.
Ingredients
Olive oil
2 Tbsp
Garlic
4 clove(s)
Ground cumin
1 tsp
Paprika
¾ tsp
Ground turmeric
½ tsp
Tomato paste
2 Tbsp
Tomato
1½ pound(s)
Roasted red peppers (packed in water)
½ cup(s)
Harissa paste
1 Tbsp
Kosher salt
¾ tsp
Uncooked halibut fillet
1½ pound(s)
Cilantro
¼ cup(s)
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
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