Moroccan Fish in Spicy Tomato Sauce

Ingredients

• 1 kg grouper or mullet, cut into ~2 cm (¾-inch) thick pieces, with bones

• 2 cups filtered or mineral water

• 1/4 cup oil

• 10 garlic cloves, crushed

• 1 small can tomato paste (about 100 g)

• Salt

• 1 tablespoon sweet paprika

• 1 tablespoon hot paprika

• 2 teaspoons cumin

• 1/4 teaspoon ground caraway

For Serving:

• 2 tablespoons fresh lemon juice

• A handful of chopped cilantro

Instructions

1. Take the fish out of the refrigerator 20 minutes before cooking, so it’s not very cold.

2. Heat the oil in a wide pot. Add the garlic, paprika (sweet and hot), cumin, and caraway, and sauté for about 1 minute.

3. Add the tomato paste and continue cooking for another minute, stirring constantly until everything forms a smooth mixture.

4. Add the water and salt, and bring to a boil.

5. Carefully add the fish to the pot and bring back to a boil. Lower the heat and cook uncovered for about 5 minutes.

6. Gently turn the fish pieces and cook for another 5 minutes. Be careful not to overcook, so the fish stays moist.

7. Drizzle with fresh lemon juice and sprinkle chopped cilantro on top before serving.