CHILLIES KVEITE (HALIBUT) FISH WITH TAHINI

Ingredients

• 800g Kveite/halibut (or other firm white fish), either 4 steaks, on the bone, or 4 fillets, skinless and boneless

• 60ml olive oil

• 1-2 red chillies, chopped widthways into 2cm long chunks, most of the seeds removed

• 3 garlic cloves, thinly sliced

• 1 tsp caraway seeds, plus ¼ tsp to serve

• 1 dried ancho chilli, trimmed, seeds discarded, torn into 5cm pieces (or 1 tsp sweet smoked paprika)

• 1 kg plum tomatoes, chopped into 1cm dice

• 2 tbsp tomato paste

• ½ tsp caster sugar (super-fine sugar)

• 5g coriander leaves, roughly chopped, to serve

• salt

For the tahini sauce:

• 100g Al-Arz tahini

• 2-3 tbsp lemon juice

Instructions

1. Lightly season the fish with just ⅓ teaspoon of salt. Set aside.

2. Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the fresh chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and continue to fry for 1 minute, until the garlic is starting to turn golden-brown. Add the tomatoes, tomato paste, sugar and ½ teaspoon of salt, then, once boiling, reduce the heat to medium and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes.

3. To make the tahini sauce, mix the tahini and lemon juice with 60ml of cold water and ⅛ teaspoon of salt add water if sauce is thick . the remaining Sauce can be used as additional dip.

4. When ready to serve, gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during the cooking and the sauce is runny, increase the heat and let it bubble away quickly until thick. Taste and add salt if needed.

5. Transfer the fish to a serving dish. Spoon over the tahini sauce, sprinkle over the coriander and serve.

Enjoy!