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4 fish fillets such as cod, halibut, or sea bass

⅓ cup olive oil

8 garlic cloves diced

1 teaspoon ground cumin

2 tablespoon paprika

1 teaspoon cayenne pepper adjust to taste

6 oz tomato paste

1 cup water

½ cup lemon juice

Salt and pepper to taste

Fresh cilantro chopped (for garnish)

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1. Season the fish fillets with salt and lemon. Set aside.

2. Heat the olive oil in a large pan over medium heat.

3. Add the minced garlic and sauté for 3-4 minutes until they soften.

4. Stir in the ground cumin, paprika and cayenne pepper. Cook for another minute until fragrant.

5. Pour in the water.

6. Add the tomato paste, mix well and bring to a simmer.

7. Gently place the fish fillets into the sauce, making sure they are submerged.

8. Cover and simmer for 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.

9. Garnish with fresh chopped cilantro. Serve with rice or bread to mop the sauce.

Notes

Regional Variations

Moroccan Hraime: This version often includes sweet peppers and may be slightly less spicy. Fresh cilantro or parsley is commonly used as a garnish, adding a burst of fresh flavor at the end.

Tunisian Hraime: Known for its bold use of chili peppers, Tunisian Hraime is the spiciest variation. Sometimes, fried lemon slices are added, giving it a unique bitter and tangy flavor.

Sephardic Hraime: This version usually incorporates roasted red peppers and fresh lemon juice. It’s often cooked with a combination of tomatoes and fish for a balanced, savory dish. The sauce is typically simmered to a thicker consistency.

Each regional twist offers a distinctive taste, making Hraime a versatile dish that can cater to different flavor profiles. Experiment with these variations to discover your favorite!