L’Hout Hraimy
A North African—particularly Libyan—specialty. Algerians call the piquant sauce chetitha. The dish is not for everybody, and it is not for a delicate fish.
Recipe information
Yield
serves 6
Ingredients
1 whole head of garlic
2 teaspoons tomato paste
1/3 cup vegetable oil
1 teaspoon paprika
1 teaspoon cumin (optional)
1 teaspoon harissa (page 464) or 1/4–1/2 teaspoon ground chili pepper
Salt
Juice of 1 lemon
2 pounds fish fillets or steaks
Preparation
Step 1
Peel the garlic and puree in a blender. Put it in a large skillet with the tomato paste and stir in the oil and the rest of the ingredients except the fish. Add 1 cup water, bring to the boil, and simmer 5 minutes. Put in the fish and cook over low heat for 3–10 minutes, turning over once, until the fish is cooked, adding a little water if it is too dry.
Step 2
Serve hot.
