Chef Yochanan shows you how easy it is to make traditional Sphardic Tunisian fish stew.
By YOCHANAN LAMBIASECooking with JPost: Chreime
When it comes to Sphardic Jewish cooking traditions, you can't skip the Tunisian fish stew. This recipe from Chef Yochanan Lambiase features tender fish braised in a thick chili-spiced tomato sauce. Enjoy!
What you will need:12" skillet1/4 cup olive oil4 fish fillets (Nile perch or Sea bass)2 roughly chopped tomatoes1 large tbsp tomato paste8 x garlic cloves1 whole green chili chopped
1 tbsp sweet paprika1 tbsp fish spice1 x juice of lemon1 1/2 cups waterHandful chopped corianderSalt and pepperSTEP ONEHeat oil in a 12" skillet over medium-high heat. Add garlic and chili; cook, stirring, until soft, 1-2 minutes. Add paprika and fish spice to specifically take out natural flavors from the oil. Add a tsp of salt and pepper. Add tomatoes and cook for 2 minutes.STEP TWOAdd tomato paste, stirring, until slightly caramelized, about 2 minutes. Add lemon juice, 1 ¼ cups water. Reduce heat slightly and cook until sauce is slightly reduced. This will take 6 minutes.STEP THREEAdd fish, skin side up, with its juice. Add coriander and cover; cook until fish is done on medium simmer for 35-40 minutes.
Enjoy!See here all the previous episodesChef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with Jpost.com, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at cookingwithjpost@gmail.com for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. Don't forget to visit Yochanan's Facebook fan page for more tricks and recipes!
