INGREDIENTS:

• ⅓ cup (80 ml) vegetable oil

• 10 garlic cloves, smashed

• ¼ cup tomato paste

• 1 jalapeño chile, cored, seeded, and thinly sliced

• 1 tablespoon harissa, store-bought or homemade (see page 26)

• 3 tablespoons sweet paprika

• 1 teaspoon ground caraway

• 2 pints (910 g) cherry tomatoes

• Kosher salt

• ½ cup (120 ml) water

• 1 large bunch fresh cilantro

• Freshly ground black pepper

• 6 (7- to 9-ounce/200 to 255 g) fillets flaky white-fleshed fish (grouper, bass, snapper, and halibut are all nice), skin-on if possible

• Challah or couscous for serving
  

DIRECTIONS:

Yields 6 Servings

1. Pour the vegetable oil into a relatively deep, large skillet. Immediately add the smashed garlic cloves and cook over very low heat just until fragrant, 3 to 4 minutes. Watch the pan closely to make sure the garlic doesn’t brown, or it will become bitter.

2. Increase the heat to medium-high, add the tomato paste, half the jalapeño, 1½ teaspoon of the harissa, and all the paprika, caraway, and cumin and stir for a minute or two, until fragrant. Add 1½ pints (680 g) of cherry tomatoes (reserve the rest for later) and season with salt. Reduce the heat to medium and cook, stirring occasionally, until the tomatoes start to break down, 7 to 8 minutes. Pour in the water, bring to a simmer, cover, and cook over low heat for about 30 minutes, or until thick and saucy. 

3. Remove about 3 tablespoons of whole leaves from the cilantro bunch and reserve them for garnish. Tear up the rest of the bunch and toss the pan. Give it a minute to blend with the sauce, then taste and adjust the seasoning with salt, pepper, and the remaining jalapeño and 1½ teaspoons harissa if you want more heat. Bear in mind that once you add the fish, you won’t be able to stir the sauce and play with the seasonings—make sure the flavor and level of spiciness are to your liking. 

4. Add the fish fillets, skin side up, tucking them gently into the sauce. Sprinkle the remaining ½ pint (225 g) cherry tomatoes on top of the fish.

5. Bring to a simmer over medium heat. Reduce the heat to low, cover, and simmer, without stirring, until the fish is cooked through, 7 to 8 minutes. Thicker fillets, like halibut, will need 2 to 3 minutes more. To check the fish for doneness, make a small incision in the thickest part of the fish and make sure the flesh is opaque and flaky. 

6. Serve straight out of the pan, garnished with the reserved whole cilantro leaves, with a lot of bread alongside or with couscous.

Courtesy of Chef Einat Admony

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