Chreime (North African Fish Stew)

• 20oz fish with white, firm flesh (grouper, greater amberjack, sea bass, grey mullet or even carp) cut through the bone into thick slices (steaks)
• 1/3 cup olive oil
• 10 cloves garlic, crushed
• 2 tablespoons paprika
• 1 tablespoon (or less) cayenne pepper
• 1 teaspoon ground caraway
• 1 teaspoon ground cumin (optional)
• 2-3 tablespoons tomato paste

1. Heat the oil in a large wide saucepan, add the garlic and spices and fry over high heat while stirring until the oil becomes aromatic. Add the tomato paste and stir until the paste blends with the oil. Add one cup of water and cook covered for 5 minutes.
2. Carefully add the fish steaks to the sauce, bring to a boil, cover and lower the heat. If the sauce does not completely cover the fish steaks, turn them once halfway through the cooking.
3. Cook for 10 minutes or until the fish is done but still firm and juicy.

white, olive oil, garlic, paprika, cayenne pepper, ground caraway, ground cumin, tomato paste

Taken from www.epicurious.com/recipes/member/views/chreime-north-african-fish-stew-52305431 (may not work)