Spicy l’ ahraimi for the brave

By pandespani.com

Amberjack

Grilled fish

6 portions

INGREDIENTS

A great dish for those who love really spicy food.
Just 5 minutes to prepare and 30 minutes till it is ready to eat!

Use a deep pan that fits the slices or pieces of fish in a single layer. You can cook the L’ahraimi and keep in the fridge for 1-3 days or freeze it for longer.

If you use from frozen, you will have to let it thaw before warming it up at low heat so that the fish does not cook a second time.

1 1/2 small or medium onion, mashed in the blender
1 -1.5 kg of fresh, Greek aquaculture meagre or amberjack
1/2 – 1 tsp caraway powder
1 cp dry white wine (optional)
1/2 tsp salt

Additionally, for each portion/person

50 ml olive oil
25-30 ml water
2 tsp tomato purée
1 garlic clove, peeled
1 tsp cayenne pepper
1/2 tsp sweet paprika
1/2 tsp cumin

Amberjack

Grilled fish

EXECUTION

Prepare the sauce:

In a deep pan or pot, on medium heat, cook the mashed onion for a few minutes until the liquid evaporates but the onion remains white. Add the olive oil and let it slowly heat.
Place all the remaining ingredients, except the caraway powder and water, into the blender and mash until they become one unified mass. Add it to the onion and olive oil. Give it a stir and then add the white wine (if you are using it), the caraway and water and cook the sauce (medium to low heat, without a lid) for 20 minutes. Add the salt (try it first) and the pieces/slices of fish. Let it cook, without interfering much, for another 10 minutes.
If you feel you need to flip them over or move them around the pan, do it carefully, using a spatula or flat spoon, so that the pieces remain whole.

Note: Resist the temptation to overcook the fish because it will become dry.

Serving: Remove the L’Ahraimi from the pan placing it in a deep dish or serve directly onto deep plates (not bowls). The best accompaniment for L’Ahraimi is fresh bread that you can dip into the spicy sauce. You could also serve with couscous as the original recipe suggests.

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