RFCJ RECIPE ARCHIVE
Posted by : Shoshana L. Boublil Fish, Lybian-Style: H'reimi - pareve
Ingredients: 1 kg. fish fillets or steaks* oil (_not_ olive oil) 1 head of garlic (separated and mashed) 1 Tbs. Cayenne (hot ground red pepper) 1 1/2 tsp. salt 1/2 tsp. ground caraway juice of 1 lemon 4 Tbs. thick Tomato paste water 2 tsp. ground cumin Instructions: Mix in bowl: mashed garlic; cayenne; salt; caraway and lemon juice. Roux: Cover bottom of sauce pan with oil (pref. soy) so that it has some depth (1/4 to 1/2 cup, as preferred), heat and add mixture, stirring constantly Add thick tomato paste (stirring constantly!!!). Add water a drop at a time while stirring until consistency of medium thick sauce. Add fish to pot, top with ground cumin and a few tbs. water (2-4). Cook for an additional 10 min. - until fish is done. The important part of the dish is the sauce - don't let it dry out! To eat: serve fish with lots of sauce.top with lemon juice and salt to taste, and eat with bread. Warning: drinking water with this dish is a hazard! (just try it) (for more info. contact me). *Note about fish: In Israel it is recommended to use Bourri or Locous steaks (as they are called. In CA I used Red Snapper steaks successfully. Some like Salmon (I don't). In general use fish without small bones, that doesn't have a strong flavor of its own.
