“Chraime”- Picante Libyan fish stew

Picante stew of fish and tomatoes that calls for lots of bread to absorb the sauce

I am crazy about this stew. Although Moroccan fish is quite different, I often make Chraime.

• 6-8 fish fillets 

• 5 garlic cloves, chopped 

• 2 tomatoes, chopped

• 1 tbsp Harissa- optional  (link)

• ¼ c oil 

• 5 tbsp tomato paste 

• 1 tbsp salt 

• 1 tbsp ground caraway 

• 1 tbsp cumin 

• ½ tbsp sugar 

• 1 c water 

• Juice from ½ lemon 

•   2 tbsp hot and sweet paprika (or just one kind) 

1. Heat the oil and fry the garlic for 30 seconds. 

2. Add the spices and tomato paste and keep frying to “open” the aroma of the spices and sugar. 

3. Add the tomatoes and water. 

4. Bring to a boil and cook for 5 minutes. 

5. Add the fish and cover it with sauce. Drizzle the lemon juice over the fish. 

6. Lower the heat and cook for 35-40 minutes. 

7. Serve with lots of fresh bread or with couscous