Spicy Fish Stew/Yahknit el Samak el Harrah


Spicy Fish Stew/Yahknit el Samak el Harrah

This simple but flavorful stew is common in the Middle Eastern nations that border the Mediterranean Sea.Any firm white fish, such as cod, haddock, or halibut, will work for this dish.


        4 tbsp. olive oil
        1 to 1½ lb. skinned fish fillets (fresh or frozen and thawed)
        1 large onion, chopped
        6 cloves garlic, minced
        10 c. water or fish stock made from bouillon cubes
        ¼ tsp. cayenne pepper
        ¼ tsp. cumin
        ¼ c. cilantro, chopped
        ½ tsp. salt
        ¼ tsp. black pepper

        Juice of 1 large lemon.


1. Heat oil in a deep stockpot over medium heat. Add fish fillets and sauté 5 minutes, turning fish once or twice. Add onions and garlic and sauté 3 to 5 minutes more, or until onions are soft but not brown.

2. Reduce heat to low and allow to cool slightly. Carefully add water or fish stock to pot. Stir in cayenne, cumin, cilantro, salt, and black pepper. Return heat to medium and bring mixture to a simmer. Cover and cook 30 minutes or until fish is tender and flaky.

3. Add lemon juice and more salt and pepper if necessary. Remove pot from heat and allow to sit 20 minutes or until cool. Refrigerate another 40 minutes and serve cold.

Food: Spicy Fish Stew/Yahknit el Samak el Harrah

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