Horaimi

Transylmania's Note:

I don't know if this is Libyan or Tunisian, but its a delicious North African way of cooking fish. This is also great cold. I used to cook this a lot on Sundays and bring the leftovers to work on Monday. People's mouths would water when I heated it up in the microwave.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 onions or 1 leek , sliced
• 5 garlic cloves , minced
• ¼ cup olive oil
• 1 (6 ounce) can tomato paste
• 1 ½ cups fish stock or 1 ½ cups water
• 2 teaspoons cumin
• 1 teaspoon crushed hot pepper
• 4 potatoes , peeled and sliced
• 2 lbs thick fish fillets (haddock and cod are best.)
• 2 tablespoons fresh cilantro , chopped

Directions:

1. Heat the olive oil and large pan or dutch oven. Add the onions or leek and garlic and saute until soft. (Leeks are excellent in this).
2. Add stock or water, tomato paste, spices, and potatoes. Cook, covered, on medium heat for 10-15 minutes, or until potatoes being to be tender.
3. Add fish and cook, covered, for about 15 more minutes, or until fish is done.
4. Add cilantro and serve with bread, salad, lemon wedges.