Hraymi: Spicy Fish


I was near Paris yesterday for the end of year exams. On the way back, I stopped in Sarcelles, known as Little Jerusalem because a large number of Jews have settled there, for a meal and ate Hraymi. Hraymi is a red spicy fish dish that is popular among the Sephardic Jews of Libya. The photo is a bit blurred as it was taken with my mobile.

4 pieces of white fish
Lemon juice
Olive oil
Tomato sauce
½ spoon salt
2 chopped garlic cloves
½ spoon harissa
½-1 tsp.paprika
½ spoon cumin (optional)
Chopped cilantro or parsley

Sprinkle the fish with lemon and salt. Leave to marinate for about 30 minutes.
Put some oil in a pan, heat it up then fry the garlic in the oil until it only just begins to color. Add the tomato sauce. Leave for 5 minutes then stir in the harissa, paprika and cumin. After 10 min, add the marinated fish to the mixture and poach for 15 min.
When ready to serve, add the cilantro.

11 thoughts on “Hraymi: Spicy Fish

  1. It’s 6.50am and I normally can’t comtemplate anything other than breakfast at this time of the morning – but this sounds delicious (and looks it too!). Thank you!

  2. If someone made this for me with some brown rice on the side, I would happily eat it. As long as I have something to drink, too.

    One of the older women in this community is originally from Libya.

    • Thanks for the compliment.
      Here is Wikipedia’s definition of Harissa: … a North African hot red sauce or paste made from chili peppers (often smoked or dried) and garlic, often with coriander and caraway or cumin and served with olive oil.
      It is very poplular with Tunisian and Moroccan Jews so I am pretty sure you can find some in Israeli stores. Yarden makes some, fresh in a plastic pot or in a jar.

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