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Spicy Fish in Tomato Sauce





Harissa Paste

  • 2 bell peppers roasted, peeled, and seeded

  • 1 jalapeno sliced and seeded

  • 2 garlic cloves

  • 1 teaspoon coriander

  • 1 teaspoon cumin

  • 1 teaspoon turmeric

  • 2 tablespoons olive oil

Tomato Sauce

  • 8 garlic cloves smashed

  • 1/4 cup tomato paste

  • 1 jalapeno cored, thinly sliced

  • 1 tablespoon harissa store bought is ok

  • 1 tablespoon paprika

  • 1 teaspoon cumin

  • 5 cups tomato cherries

  • 1/2 cup water

  • 4 white fish fillet

  • 1 cup cilantro



  1. Put everything except olive oil in a food processor or blender and blend until it’s a paste. If you can, add oil with the motor running until the mixture is smooth and emulsified. If not, just add the oil and blend well. Can keep for a week in the refrigerator. (Since only a tablespoon is being used, you can halve the recipe if you don’t want extra)

Tomato Sauce

  1. Sauté garlic under low heat for only three minutes, then add tomato paste, half a jalapeno, and two teaspoons of harissa. Add paprika and cumin and stir for a minute. Increase heat to medium-high.

  2. Add four cups of cherry tomatoes. Pour in 1/2 cup of water, bring to a simmer (near boil), then lower heat. Cover the dish for 30 minutes.

  3. Save a few sprigs of cilantro for garnishing, then add the rest of the cup and stir. Taste the sauce and adjust the seasoning according to preference. Add salt and pepper, jalapeno, and one more teaspoon of harissa.

  4. Add fish and sprinkle a cup of tomatoes on top. Increase heat to simmer, then reduce to low. Cook for 7-8 minutes. Add 3 more minutes if the fillets are thick. (Cover the dish if necessary—perfect for one-inch thick fillets).

  5. Garnish with cilantro that was set aside. Serve family style on the table.


Serving size 1 cup

Calories 36 cal

Protein 31g

Fat, total 3g

- saturated 1g

Carbohydrate 7g

- sugars 3g

Sodium 274mg

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