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Tunisian   -   Fish In Spice Sauce (Haraimi)   adapted from The Great Book of Couscous by Copeland Marks

  • 2 Tablespoons Olive Oil
  • 3 Cloves Garlic -- finely chopped
  • 2 Each Caraway -- ground
  • 2 Teaspoons Cayenne
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Tablespoon Tomato Paste
  • 1/2 Cup Water
  • 3 Tablespoons Lemon Juice
  • 2 Pounds Red Snapper -- or merou
Directions Heat oil in pan and add garlic, caraway, cayenne, salt and pepper. Fry over moderate heat for 1 minute. Add tomato paste, water and lemon juice. Simmer for 3 minutes. Add fish and cover the pan. Cook over low heat for 20 minutes. Serve.
Serves 6
Time to Make 0:00

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