Libyan Haraimi حرايمي

Libyan Haraimi is a mediterranean fish stew that is made up of a rich spicy tomato sauce, fish steaks, potatoes ( optional) and seasoned with a delicious spice blend.

The Origins of Libyan Haraimi حرايمي

Only until recently, did I learn the true origins of Libyan Haraimi, which can be traced all the way back to when the Italians colonized Libya. The origins of this dish came from the Libyan Jews. Currently, there isn’t that many Jews living in Libya but there once used to be over 6,000. I try to call my grandmother at least once a week ( we bond over all things food) and she shared with me recently that she at one time, had Jewish neighbors and they confirmed to her the origins of this dish.

Now, this dish is a staple in every Libyan household. I love making this fish stew with potatoes, although traditionally — not a lot of people add that. The stew is served with bread but you can make rice on the side as well or couscous.

Print Recipe

Libyan Haraimi

Servings

6

Ingredients

Fish Stew

• 3 tablespoons olive oil
• 1/2 thinly sliced onion
• 3 large tomatoes pureed
• 2 Jalapenos
• 4 minced garlic
• 1 medium cubbed potatoes ( optional)
• salt to taste
• black pepper to taste
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon caraway powder
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• 2 tablespoons tomato paste
• 1 cup water
• 2 pounds Cod or halibut fish fillets ( cut them into 6 portions)

Fish Marinate

• 1 teaspoon cumin powder
• juice of half a lemon
• 1 teaspoon salt

Servings 6 Ingredients Fish Stew 3 tablespoons olive oil 1/2 thinly sliced onion 3 large tomatoes pureed 2 Jalapenos 4 minced garlic 1 medium cubbed potatoes ( optional) salt to taste black pepper to taste 1/2 teaspoon cayenne pepper 1/2 teaspoon caraway powder 1 teaspoon cumin powder 1/2 teaspoon paprika 2 tablespoons tomato paste 1 cup water 2 pounds Cod or halibut fish fillets ( cut them into 6 portions) Fish Marinate 1 teaspoon cumin powder juice of half a lemon 1 teaspoon salt

Instructions

1. In a bowl, add the fish, lemon juice, cumin powder, salt and mix. Let the fish marinate for 10 - 15 minutes.

   
2. In a medium pan on medium / low heat, add the olive oil and sliced onion. Cover the pan and allow the onions to cook for 4 minutes.
3. Then add the spices ( caraway, cumin, cayenne and paprika powder) to the onions and stir. Add the jalapeños and cook for 2 minutes.
4. In a separate bowl, add the tomato puree, tomato paste, minced garlic, spices and mix.
5. Add the tomato mixture into the pan and stir. Let the mixture to come to a very light simmer and then add the hot water and then add the potatoes. Cover the pan and let the potatoes cook ( 10 minutes depends on how large you cut the potatoes)
6. Once the potatoes have cooked through, place the fish fillet one at a time and cover the pan and allow the fish to cook. This will take anywhere between 8-12 minutes. Again it depends on how large and thick your fillet is.

   
7. Once the fish has cooked and is firm to the touch, remove the pan from the heat and serve the fish stew with a side of bread and enjoy!