MOROCCAN FISH IN TOMATO & HARISSA SAUCE

Ingredients:

• ¼ cup olive oil
• 10 tomatoes, grated
• 5 cloves of garlic, thinly sliced or minced
• 3/4 cup Signature Harissa
• 1 tablespoon of Fiery Harissa (optional)
• 2 teaspoon salt
• 2 bunches cilantro, roughly chopped
• 2 kg/4.4 lbs striped bass, cut into thick steaks and seasoned with salt on both sides

Instructions:

Steps:

1. Prepare the sauce: Heat the olive oil in a large pan. Add the garlic and sauté until fragrant, but be careful not to brown it.
2. Add the harissa: Stir in the Signature Harissa and Fiery Harissa (if using).
3. Add the tomatoes: Pour in the grated tomatoes and cook on medium heat for 10-15 minutes, or until the sauce thickens. Taste for salt and adjust as needed.
4. Add the fish: Place the seasoned fish steaks on top of the sauce and spoon some of the sauce over them.
5. Add cilantro: Sprinkle the chopped cilantro over the fish.
6. Cook the fish: Cover and cook on low heat for 45 minutes, or until the fish is cooked through and the flesh is tender.
7. Serve: Serve hot with challah bread or any fresh bread.

Additional Information:

• Substitutions: Suggest alternative ingredients for those who may have dietary restrictions or preferences.
• Serving Suggestions: Recommend pairing the dish with other Moroccan specialties or a glass of wine.