Cod Chraymeh or North African fish stew

This stew derives its name from the way it is prepared and eaten: fast and hot, almost grabbing the stew with a piece of bread, as if stealing the food from the plate. The term literally means "bastard". This stew is just delicious, full of flavour from the peppers, harissa paste, and warm Northern African spices.

Although it is traditionally served with bread, a hearty country loaf, you can also serve it with pita bread, or, as I have, with couscous. In my case, it's commercial Mediterranean curry couscous. They complemented each other beautifully.

This is a wonderful cookbook that I do not cook from enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.

For more recipes from this fantastic cookbook, click here.

Ingredients:

4 tablespoons oil, I use olive oil

1-3 red chillies, deseeded and diced. Adjust to taste, but remember this dish is meant to be spicy.

5 red peppers, cored and sliced into 1-inch strips.

5 garlic cloves, diced fine

1 tablespoon sweet paprika

1 teaspoon ground cumin

1 teaspoon Hawaij spice mix. See recipe below.

5 tablespoons of any anise seed liquor, such as Uozo, Pastis, Pernod, or other similar liqueurs. (Optional). I occasionally add a teaspoon of ground anise seeds to compensate.

1 tablespoon harissa, or to taste. Commercial brand is fine.

1/2 - 1 cup water or chicken stock

14.5 oz canned tomatoes, without skins, chopped. If you are using tomatoes with skin, puree them. Tomato skins in the stew tend to spoil the texture.

Pinch of sugar

4 oz cod fillets. You can also use other fish fillets, shrimp, clams, mussels, and other shellfish.

1 large bunch of cilantro

Salt to taste

Lemon juice

Heat the oil in a pot and add the peppers and chillies. Sauté on medium, stirring occasionally, until the peppers are soft, about 15 minutes. Add the garlic and cook for 2-3 minutes.

Add the dry spices and cook for 8-10 minutes on a low flame, so as not to burn the spices, until they give out a tantalising aroma. Add the anise liquor, if using, and cook until the liquor has boiled off. Add the harissa paste and cook for 3-4 minutes, stirring frequently to coat the peppers with the spices.

Add the tomatoes, stock or water, sugar, half the cilantro, and salt. Simmer, covered, for about 20 minutes, until the sauce comes together and is thick and flavorful. Taste and adjust for salt, sweet and spice.

Add the cod or seafood and cook on a low simmer for 10-12 minutes till the fish is cooked through. Finish with a generous twist of lemon juice.

Serve loaded in a bowl, topped with diced cilantro and with bread, pitas or couscous.

Hawaij spice mix:

4 tablespoons black peppercorns

4 tablespoons cumin seeds

1 teaspoon cardamom seeds

1 teaspoon whole cloves

2 tablespoons coriander seeds

2 tablespoons ground turmeric

2 tablespoons dried cilantro.

Toast all whole spices in a frying pan individually, till aromatic and lightly browned. Cool completely. Add all ingredients to a spice mill or coffee grinder and pulse till you have a fine powder.

Store in an airtight container. It will last on your shelf for quite some time.