Libyan
Hraimi
Libyan hraimi is firm white fish simmered in a hot, garlicky tomato sauce scented with cumin and caraway. It is served with plenty of sauce to scoop up with warm bread.
Watch it madeOsama Mohamed · 9:41
Ingredients
- Firm white fish fillets, such as grouper, cod, or sea bass400g
- Lemon juice1 tbsp
- Salt1 tsp, divided
- Olive oil3 tbsp
- Garlic cloves, crushed to a paste5
- Tomato paste2 tbsp
- Sweet paprika2 tsp
- Hot paprika or cayenne pepper1/2 tsp
- Ground cumin1 tsp
- Ground caraway1/2 tsp
- Harissa1 tsp
- Water3/4 cup
- Fresh cilantro, chopped2 tbsp
- Lemon wedges2
Method
- Cut the fish into large pieces, rub with the lemon juice and 1/2 tsp salt, and let stand for 10 minutes while you prepare the sauce.
- Warm the olive oil in a wide, shallow pan over medium heat and add the crushed garlic.
- Cook the garlic for about 30 seconds until fragrant, without letting it brown.
- Stir in the tomato paste, sweet paprika, hot paprika, cumin, caraway, harissa, and remaining 1/2 tsp salt.
- Fry the spice paste in the oil for 2 to 3 minutes, stirring constantly, until it darkens slightly and the oil turns red.
- Add the water gradually, stirring to loosen the paste into a smooth sauce, then bring it to a gentle simmer.
- Simmer the sauce uncovered for 8 to 10 minutes, until glossy and slightly thickened.
- Pat the fish pieces lightly dry and nestle them into the sauce in a single layer.
- Spoon sauce over the fish, cover the pan, and simmer gently for 8 to 10 minutes, turning once if needed, until the fish is just cooked through.
- Uncover and simmer for 1 to 2 minutes more if the sauce needs thickening, then scatter with cilantro.
- Serve hot with lemon wedges and bread for scooping up the sauce.
Common questions
What fish can I substitute if I can't find grouper, cod, or sea bass?
Use any firm, mild white fish that holds together in a sauce: halibut, snapper, haddock, pollock, or monkfish. Avoid delicate fillets like tilapia, sole, or flounder, which can break apart too easily.
How long should the fish simmer so it stays tender and doesn't fall apart?
Simmer gently for about 8 to 10 minutes once the fish is in the sauce, covered. Thicker pieces may need 1 to 2 minutes more. Stop as soon as the flesh turns opaque and flakes easily.
What are the most common mistakes when making hraimi?
The biggest mistakes are browning the garlic, rushing the spice paste, and boiling the fish hard. The sauce should simmer gently, not boil. Also, don't skip reducing the sauce before adding fish, or it may taste thin.
Can I make hraimi ahead of time, and how should I store leftovers?
Yes, but it’s best fresh. Refrigerate leftovers in an airtight container for up to 2 days. Reheat very gently over low heat so the fish doesn't dry out or break apart. Freezing is not ideal for the cooked fish.
What should I serve with hraimi, and how is it usually eaten?
Serve it hot with crusty bread, couscous, or rice to soak up the spicy tomato sauce. Add lemon wedges and extra cilantro at the table. A simple salad or roasted vegetables works well on the side.