Libyan Haraimi (Spicy Fish Stew)
A vibrant and flavorful Libyan fish stew featuring firm white fish fillets simmered in a rich, spicy tomato-based sauce infused with aromatic spices. Traditionally served with crusty bread to soak up the delicious sauce.
🧂 Ingredients
- 4 large White fish fillets (cod, halibut, or tilapia)(about 2 lbs total, cut into portions)
- 3 tablespoons Olive oil
- 5 cloves Garlic(minced)
- 1 medium Onion(thinly sliced)
- 3 large Tomatoes(pureed)
- 2 tablespoons Tomato paste
- 2 Jalapeños(seeded and sliced (optional, for extra heat))
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground caraway
- 0.5 teaspoon Cayenne pepper(or to taste)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 1 cup Water
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the fish fillets dry and season lightly with salt and pepper. Set aside.
💡 Tip: Ensuring the fish is dry helps it to sear better and absorb flavors. - 2
Heat olive oil in a large, deep skillet or saucepan over medium heat. Add the sliced onion and sauté until softened, about 4-5 minutes.
💡 Tip: Cooking the onion slowly helps to release its sweetness. - 3
Add the minced garlic and jalapeños (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
💡 Tip: Fragrant garlic is key to the flavor base of this stew. - 4
Stir in the paprika, cumin, caraway, and cayenne pepper. Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
💡 Tip: Blooming the spices in oil enhances their flavor. - 5
Add the pureed tomatoes and tomato paste to the skillet. Stir well to combine with the spices. Bring to a gentle simmer.
- 6
Pour in the water and stir. Season the sauce with salt and black pepper. Cover the skillet and let the sauce simmer for 10 minutes to allow the flavors to meld.
💡 Tip: Simmering the sauce allows the flavors to deepen and meld together. - 7
Gently place the seasoned fish fillets into the simmering sauce, ensuring they are partially submerged. Spoon some of the sauce over the top of the fillets.
💡 Tip: Don't overcrowd the pan; cook in batches if necessary. - 8
Cover the skillet and let the fish cook for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork. Avoid overcooking.
💡 Tip: Cooking time will vary depending on the thickness of the fish fillets. - 9
Remove the skillet from the heat. Stir in the lemon juice.
💡 Tip: Adding lemon juice at the end brightens the flavors. - 10
Garnish with fresh chopped parsley and serve hot with crusty bread or couscous.
💡 Tip: Crusty bread is essential for soaking up the flavorful sauce.
💡 Pro Tips
- ✓Adjust the amount of cayenne pepper to control the level of spiciness.
- ✓If you don't have fresh tomatoes, canned crushed tomatoes can be used.
- ✓Other firm white fish like sea bass or snapper can also be used.
- ✓This dish can be made ahead of time and reheated gently.
🔄 Variations
- Add sliced potatoes to the sauce and cook until tender before adding the fish.
- Include other vegetables like bell peppers or zucchini.
- For a richer flavor, a pinch of saffron can be added to the sauce.