1 kg (2 lb 4 oz) fish with white, firm flesh (grouper, greater amberjack, sea bass, grey mullet or even carp), cut through the bone into thick slices (steaks
1/3 cup oil
10 cloves garlic, crushed
2 tablespoons paprika
1 tablespoon (or less) cayenne pepper
1 teaspoon ground caraway
1 teaspoon ground cumin (optional)
2-3 tablespoons tomato paste
Heat the oil in a large wide saucepan, add the garlic and spices and fry over high heat while stirring until the oil becomes aromatic. Add the tomato paste and stir until the paste blends with the oil. Add one cup of water and cook covered for 5 minutes.
Carefully add the fish steaks to the sauce, bring to a boil, cover and lower the heat. If the sauce does not completely cover the fish steaks, turn them once halfway through the cooking.
Cook for 10 minutes or until the fish is done but still firm and juicy. Serve with couscous or steamed rice and a lot of soft white bread for mopping up the sauce.