International Hot and Spicy Food Day

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Title: Hrieme 1 (Hot Spiced Fish)
Categories: Seafood, Chilies, Citrus
Yield: 4 Servings

3 tb Oil
1 1/2 c Water
5 cl Garlic; chopped fine
3 ts Fresh hot chilies; seeded,
- chopped
1 lb Red snapper, sea bass, or
- similar, whole w/head
1 ts Ground cuminseed
Lemon wedges

Libyan Jews like their fish chile-hot, and prepared this
way it is one of the most popular dishes for all who
live in the Maghreb. You may care to reduce the amount
of chile somewhat, but traditionally hrieme should be
hot.

It may be served as an appetizer or first course at a
dinner.

In a pan, mix together the oil, 1/2 cup of the water,
the garlic, and chile. Simmer the mixture over low heat
for 10 minutes.

Add the fish, the remaining water, and the cuminseed.
Cover the pan and cook over low heat for 15 minutes.
Baste 2 or 3 times during this time.

Serve warm with lemon wedges.

Makes 4 servings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600
Recipes Created in Exotic Sephardic Kitchens from
Morocco to India

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