Haraimi - Libyan Spicy Friday Night Fish

• 6 fish steaks
• 1 garlic clove, crushed
• 1/2 teaspoon harissa (alternate to Kamoon Hoot)
• 60 g tomato puree
• 250 ml passata (tomato juice)
• 1 onion, chopped
• 1 lemon, juice of
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 250 ml water
• freshly-chopped coriander and lemon wedge, to serve

1. Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl.
2. Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.
3. Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes).
4. Add the tomato puree and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water.
5. Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.
7. Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-haraimi.
8. Copyright celtnet.

fish steaks, garlic, tomato puree, passata, onion, lemon, olive oil, salt, water, freshlychopped coriander

Taken from www.food.com/recipe/haraimi-libyan-spicy-friday-night-fish-510235 (may not work)