LIBYAN AHARAIMI (FISH IN TOMATO SAUCE)
Traditionally this Libyan Jewish dish is made with tomato paste, water and fish steaks, and served on holidays like Rosh Hashana. This twist on the classic uses the last of the summer tomatoes, reducing their purée into a thick, concentrated gravy. A few added spices make for a tangy sauce in which to poach sea bass or other fish fillets. Be careful to cook the fish just until slightly firm and flaky to ensure it stays tender. Serve it as an appetizer, as Libyans do, or as a main course. A simple bulgur pilaf makes a nice accompaniment.
Provided by Joan Nathan
Categories dinner, seafood, appetizer, main course
Time 1h
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees. Roast the bell peppers on a foil-lined baking sheet, turning every 10 minutes or so, until tender and charred, 40 to 45 minutes. Transfer peppers to a paper bag, seal tightly and let steam, 5 minutes. Peel the bell peppers, then remove the stems and seeds. Slice lengthwise into 1/2-inch strips; set aside.
- While the bell peppers roast, blanch the tomatoes: Add enough water to come two-thirds up the side of a large, lidded Dutch oven or pot and bring to a boil. Score the bottom of each tomato lightly with an X. Once the water boils, cook the tomatoes until the skin splits, 1 to 2 minutes, working in batches if necessary. Remove with a slotted spoon and set aside until cool enough to handle. Using your fingers, peel the tomatoes, discarding the skin and stems. Purée the tomatoes in a food processor.
- Rinse and dry the pot, then warm the oil over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and chile and cook, stirring frequently, 1 to 2 minutes.
- Pour the tomato purée into the pot, then add the cumin, caraway, cinnamon, salt and sugar, if using, and stir to combine. Simmer over medium-low, uncovered, stirring occasionally, until the sauce is reduced by half, about 30 minutes. Season to taste with salt. (Tomato sauce can be prepared one day in advance.)
- Slip the fish into the warm sauce in a single layer and simmer, covered, until the fish is just cooked and feels firm to the touch, 5 to 8 minutes. Remove the pot from heat and carefully spoon some of the sauce onto a serving platter. Using two spatulas, gently transfer each piece of fish to the platter; spoon sauce around the fillets or serve additional sauce on the side. Lay the sliced bell pepper over each piece of fish, then sprinkle with the cilantro and parsley and squeeze with 1 or 2 lemon wedges. Serve hot or at room temperature, with remaining lemon wedges and harissa, if using.
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Shiraz Technical
[email protected]This is a great recipe for a special occasion. The fish is elegant and delicious, and the sauce is rich and flavorful.
Mountainers
[email protected]This is a delicious and easy-to-make recipe. The fish is cooked perfectly, and the sauce is flavorful and tangy.
G K TV 92
[email protected]This is a great recipe for a quick and easy weeknight meal. The fish is cooked perfectly, and the sauce is flavorful and tangy.
Parul Parul
[email protected]I love this recipe! The fish is cooked perfectly, and the sauce is delicious. This is a great dish for a weeknight meal.
Kashif Iqbal
[email protected]This is a delicious and easy-to-make recipe. The fish is cooked perfectly, and the sauce is flavorful and tangy.
Chanel Hartwell
[email protected]I love the combination of flavors in this dish. The fish is perfectly cooked, and the sauce is tangy and flavorful.
rebecca sheldon
[email protected]This is a great recipe for a special occasion. The fish is elegant and delicious, and the sauce is rich and flavorful.
Aimufua Faith
[email protected]I love this recipe! The fish is so flavorful and juicy, and the sauce is delicious. I will definitely be making this again and again.
Ugiagbe wilfred Iyore
[email protected]This recipe is a keeper! The fish is cooked to perfection, and the sauce is amazing.
Alazigha Faith
[email protected]I've made this recipe several times, and it's always a hit. The fish is always cooked perfectly, and the sauce is delicious.
Adrianna S
[email protected]This is one of my favorite fish recipes. The fish is always cooked perfectly, and the sauce is so flavorful.
Hira Hunza
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a dish that is both flavorful and satisfying.
Talha Jani
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Susan Dube
[email protected]I was pleasantly surprised by how easy this recipe was to make. The fish cooked quickly, and the sauce came together in no time.
Meghan Tucker
[email protected]This dish is absolutely delicious. The fish is tender and flaky, and the sauce is rich and flavorful.
Ravi Magar
[email protected]This was my first time making Libyan aharaimi fish, and it turned out great! The recipe was easy to follow, and the fish was cooked perfectly.
Dora Naka
[email protected]I love this recipe! The fish is so flavorful and moist, and the tomato sauce is delicious. I will definitely be making this again.
Shahzad A Shahzad A
[email protected]This Libyan aharaimi fish recipe is a total winner! The flavors are incredible, and the fish is cooked to perfection. I highly recommend it.