When it comes to Sphardic Jewish cooking traditions, you can't skip the Tunisian fish stew. This recipe from Chef Yochanan Lambiase features tender fish braised in a thick chili-spiced tomato sauce. Enjoy!
 
What you will need:
12" skillet
1/4 cup olive oil
4 fish fillets (Nile perch or Sea bass)
2 roughly chopped tomatoes
1 large tbsp tomato paste
8 x garlic cloves
1 whole green chili chopped
1 tbsp sweet paprika
1 tbsp fish spice
1 x juice of lemon
1 1/2 cups water
Handful chopped coriander
Salt and pepper
STEP ONE
Heat oil in a 12" skillet over medium-high heat. Add garlic and chili; cook, stirring, until soft, 1-2 minutes. Add paprika and fish spice to specifically take out natural flavors from the oil. Add a tsp of salt and pepper. Add tomatoes and cook for 2 minutes.
STEP TWO
Add tomato paste, stirring, until slightly caramelized, about 2 minutes. Add lemon juice, 1 ¼ cups water. Reduce heat slightly and cook until sauce is slightly reduced. This will take 6 minutes.
STEP THREE
Add fish, skin side up, with its juice. Add coriander and cover; cook until fish is done on medium simmer for 35-40 minutes.
Enjoy!
See here all the previous episodes
 
Chef Yochanan Lambiase heralds from five generations of chefs from Southern Italy. He trained under some of the most famous Michelin Star Chefs in the world. He was the founder of the Jerusalem Culinary Institute Chef Yochanan appears regularly on radio and television as well as contributing cooking articles. Now, through the videos of cooking with jpost.1eye.us, Chef Yochanan will guide you through a tantalizing and trendy gourmet kosher experience Contact Chef Yochanan at cookingwithjpost@gmail.com for information about his exciting culinary and wine tasting tours, cooking classes, culinary happenings and out of the box culinary events. Don't forget to visit Yochanan's Facebook fan page for more tricks and recipes!