COD CHRAYMEH
Serves: 4
4 tbsp (60 mL) canola oil 1-3 red chilies, sliced, to taste 5 red peppers, cored, seeded and cut into 5/8-inch (15-mm) fingers 5 garlic cloves, sliced 1 tbsp (15 mL) sweet paprika 1 tsp (5 mL) toasted, ground cumin seeds 1 tsp (5 mL) hawaij (see note), optional 5 tbsp (75 mL) anise-flavoured spirit, such as arak, Pernod or ouzo (optional) 1/2 cup (125 mL) water 1 tbsp (15 mL) harissa (see note) 14.5-oz (410-g) can chopped tomatoes Pinch of sugar 4 cod fillets, 1/3 lb (150 g) each, skinned Salt, to taste 1 large bunch of cilantro, chopped Squeeze of lemon juice
1. Heat a large saucepan or a wide, shallow pan over medium heat, add the oil, chilies and peppers, and sauté for 15 minutes, stirring occasionally. Add the garlic and half the dry spices and cook for another 5 minutes.
2. If using anise-flavoured spirit, add liquor and crank the heat up to allow the alcohol to vaporize. Then add the water and harissa and stir for a while.
3. Add the tomatoes and sugar, then let the stew simmer for 10-15 minutes before adding the rest of the ingredients.
4. Season the cod fillets with salt, then slide them into the stew. Should you want shellfish such as mussels, clams or scallops, add them now. Add half the cilantro and simmer for 5 minutes.
5. Add the squeeze of lemon juice, give the stew a good stir and check for salt, then turn off heat and let it rest for 5 minutes before you serve, topped with the rest of the cilantro. Grab a fork in one hand and a piece of bread in the other.
Note: Find hawaij (Yemeni spice mix) and harissa (North African hot chili pepper paste) at spice shops, specialty stores and, in the case of harissa, some supermarkets.