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Harissa tomato sauce from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

  • baklouti chiles
  • coriander seeds
  • cumin seeds
  • fennel seeds
  • ground cardamom
  • shallots
  • tomatoes
  • whole cloves

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.).

Notes about this recipe

  • Jane on July 05, 2012

    p.429 Although this is described as a quick sauce, it wasn't for me as I first had to make the Moroccan spice mix and some harissa (thought I had some but turned out I didn't). If you had those to hand it would be quick. It cooks over medium high heat and there is no liquid apart from the tomato juices so it ended up being a fairly solid sauce, more like a hot salsa. I had a problem with the tomatoes too. He says Pomi tomatoes are important but there were none at my Whole Foods and they said they have never had them. So I used Roma but I should have peeled them first as the skins were rather dominant since the sauce cooked for such a short time. Or I should have used canned chopped tomatoes which was his other recommendation. Overall I didn't love this sauce. But I may try it again with peeled tomatoes since I have all that Moroccan spice mix to use up.

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