Chraime (Spicy Tomato Fish Stew)

Ingredients

• 1 1/2 lb firm white fish fillets (cod, halibut, or grouper), cut into large pieces
• 1/4 cup olive oil
• 8 cloves garlic, thinly sliced
• 2 tbsp sweet paprika
• 1 tsp hot paprika or cayenne pepper
• 1 tsp ground cumin
• 1/2 tsp ground caraway
• 3 tbsp tomato paste
• 1 cup crushed tomatoes
• 1 cup water
• 1 red bell pepper, sliced into strips
• 1 lemon, juiced
• Salt to taste
• Fresh cilantro leaves, for serving

Before you cook

• Pat the fish pieces dry with paper towel and season lightly with salt.
• Peel and thinly slice the garlic cloves.
• Slice the red bell pepper into thin strips.

Steps

1. Warm the olive oil in a wide, shallow pan over medium heat.
2. Add the sliced garlic and cook for about a minute, stirring, until fragrant but not browned.
3. Stir in the sweet paprika, hot paprika, cumin, and caraway and cook for 30 seconds, stirring constantly, until the spices smell toasted.
4. Stir in the tomato paste and cook for one minute, stirring, until it darkens slightly.
5. Pour in the crushed tomatoes and water and stir into a smooth sauce.
6. Scatter the red pepper strips into the sauce.
7. Bring the sauce to a gentle simmer and let it cook uncovered for 10 minutes, stirring occasionally, until it thickens slightly.
8. Season the sauce with salt, tasting and adding more hot paprika if you want it fierier.
9. Nestle the fish pieces into the sauce in a single layer, spooning some sauce over the top of each piece.
10. Cover the pan and simmer gently for 8 to 10 minutes, without stirring, until the fish is opaque and flakes easily.
11. Squeeze the lemon juice over the pan and give it one gentle shake to swirl it in.
12. Scatter fresh cilantro over the top and serve straight from the pan with crusty bread.