Hraime
(1 ratings)Posted by:jrt
A spicy fish, often served as an appetizer before a holiday or Shabbat meal in North Africa, particularly Libya. Quantities are approximate. For more information visit The Last Jews of Libya.
| Serves: 4-6 |
| Prep Time: 15 minutes Cook Time: 25 minutes |
| Sephardic Parve Appetizer |
- Recipe
- Comments
Ingredients
1 pound red snapper, sea bass, halibut, or similar fish, filets
3 tbs. oil
1-1/2 cups water
juice of 1 lemon
2 tablespoons tomato paste
1/4 teaspoon salt
5 garlic cloves, chopped fine
1 teaspoon ground cumin seed
2 to 3 tsp. hot red chili, seeded and chopped (optional)
lemon wedges
Directions
- Heat the oil at low temperature.
- Mix together 1/2 cup water, lemon juice, tomato paste, salt, the garlic, cumin seed and the optional chili and add to the oil. Simmer over low heat for 10 minutes.
- Add the fish and the remaining water. Cover the pan and cook over low heat for 15 minutes.
- Serve warm with lemon wedges.
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Dec 2, 2015 (report abuse)