RECIPE

Tomato-Harissa Braised Fish

Name: Tomato-Harissa Braised Fish
Cook time: 1 h
Yield: 4

Recipe Created For Toughened Nonstick Pro Braiser

Main Course

Seafood

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

For the Chili Oil

1/3 cup (80 ml) olive oil
2 shallots, thinly sliced into rounds
5 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
1 tsp paprika

For the Tomato Broth

2 cups (300 g) cherry tomatoes, ideally multicolored
1/2 cup (125 ml) water
2 tbsp (30 g) tomato paste
2 tsp harissa

For the Fish

4 skinless white fish fillets (such as cod, halibut, or bass), 500 g
1/2 cup mixed fresh herbs (mint, chives, cilantro, dill, and parsley)

EQUIPMENT

INGREDIENTS

For the Chili Oil

1/3 cup (80 ml) olive oil
2 shallots, thinly sliced into rounds
5 garlic cloves, thinly sliced
1/2 tsp red pepper flakes
1 tsp paprika

For the Tomato Broth

2 cups (300 g) cherry tomatoes, ideally multicolored
1/2 cup (125 ml) water
2 tbsp (30 g) tomato paste
2 tsp harissa

For the Fish

4 skinless white fish fillets (such as cod, halibut, or bass), 500 g
1/2 cup mixed fresh herbs (mint, chives, cilantro, dill, and parsley)

EQUIPMENT

INSTRUCTIONS

Season the fish fillets with salt and pepper and set aside.

Heat the 3.6 L Toughened Nonstick Pro Braiser over medium heat and add the olive oil. Sauté the shallots and the garlic until they begin to brown. Add the red pepper flakes and paprika, toasting until aromatic. Season lightly with salt and pepper. Remove the chili oil and aromatics from the pan, reserving 2 tablespoons of oil in the braiser.

Fry the harissa and the tomato paste in the reserved oil for 1 minute. Add the cherry tomatoes, and water. Simmer for 10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as needed.

Nestle the seasoned fish fillets into the simmering broth, ensuring they are partially submerged. Cover and poach over low heat until the fish is opaque and flakes easily, about 5–7 minutes, depending on thickness.

Garnish the fish with the mixed fresh herbs. Drizzle the reserved chili oil over the fish. Spoon some broth over the fish before serving. Serve with lime wedges, toasted bread, or steamed rice to soak up the flavourful broth.