Israeli Fish In Spicy Tomato Sauce - Chraime

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1. 1Step 1: Pat fish dry and season generously with salt and pepper.
2. 2Step 2: In a frying pan, heat 1 tablespoon olive oil over medium-high heat. Add the fish, skin side down, and fry until the skin is brown and crisp, about 4 minutes.
3. 3Step 3: Flip the fish and cook the flesh side for about 30 seconds and remove. Do not cook through.
4. 4Step 4: In a large wide-bottom pot, bring the water, oil, tomatoes, tomato paste, red pepper flakes, cloves, cumin, caraway, bay leaves, and paprika to a boil.
5. 5Step 5: Meanwhile, coarsely grind the garlic, parsley, cilantro, and preserved lemon in a food processor using the pulse button. Add the ground mixture to the pot and stir. Add the red pepper and the fish, and bring to a boil.
6. 6Step 6: Reduce the temperature to medium and cook covered for 10-15 minutes. Transfer the fish onto a platter with a slotted spoon. Check the cooking liquids in the pot: If they are too thin, reduce them at high temperature until thickened. Pour the sauce over the fish. Serve hot or at room temperature, making sure you top each serving with the sauce.
7. 7Step 7: Garnish with cilantro. Serve with Israeli couscous on the side.