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Spicy Fish Stew Originates From Libya
Libyan Haraimi is a flavourful and spicy fish stew that originates from Libya. This dish is a perfect blend of spices, herbs, and seafood that creates a burst of flavour in every bite. The stew is typically made using fish such as red snapper or grouper, which is then cooked with onions, garlic, tomatoes, and a variety of spices such as cumin, coriander, and paprika.
Making the Dish
To prepare the dish, the fish is first marinated in a mixture of lemon juice, garlic, and spices for a few hours to enhance the flavour. Then, it is cooked in a tomato-based broth along with onions and peppers until the fish is tender and the flavours have melded together. The stew is then served with crusty bread or couscous.
Made With Fresh Ingredients and The Right Blend of Spices
The key to making a delicious Libyan Haraimi is to use fresh ingredients and the right blend of spices. The dish is known for its bold and spicy flavour, which is balanced out by the sweetness of the tomatoes and the freshness of the herbs. It is a perfect meal for seafood lovers and those who enjoy a flavourful and hearty stew.
A Popular Dish Around The World
In Libya, Haraimi is typically served during special occasions such as weddings or religious celebrations. However, it has become a popular dish around the world, and you can find it in many restaurants that specialize in Mediterranean or North African cuisine. If you’re looking for a delicious and spicy seafood stew, Libyan Haraimi is definitely worth a try!
How to Make the Haraimi Spicy Fish Stew
Ingredients:
Fish Stew:
3 tablespoons olive oil 1/2 thinly sliced onion 3 large tomatoes pureed 2 Jalapenos 4 minced garlic 1 medium cubed potato (optional) Salt to taste Black pepper to taste 1/2 teaspoon cayenne pepper 1/2 teaspoon caraway powder 1 teaspoon cumin powder 1/2 teaspoon paprika 2 tablespoons tomato paste 1 cup water 2 pounds Cod or halibut fish fillets (cut them into 6 portions)
Fish Marinate:
1 teaspoon cumin powder Juice of half a lemon 1 teaspoon salt
Instructions:
- In a bowl, add the fish, lemon juice, cumin powder, salt and mix. Let the fish marinate for 10 – 15 minutes.
- In a medium pan on medium / low heat, add the olive oil and sliced onion. Cover the pan and allow the onions to cook for 4 minutes.
- Then add the spices (caraway, cumin, cayenne and paprika powder) to the onions and stir. Add the jalapeños and cook for 2 minutes.
- In a separate bowl, add the tomato puree, tomato paste, minced garlic, spices and mix.
- Add the tomato mixture into the pan and stir. Let the mixture to come to a very light simmer and then add the hot water and then add the potatoes. Cover the pan and let the potatoes cook ( 10 minutes depends on how large you cut the potatoes)
- Once the potatoes have cooked through, place the fish fillet one at a time and cover the pan and allow the fish to cook. This will take anywhere between 8-12 minutes. Again it depends on how large and thick your fillet is.
- Once the fish has cooked and is firm to the touch, remove the pan from the heat and serve the fish stew with a side of bread and enjoy!
