Mains
Chraime (Spicy North African-Israeli Fish Stew)
Ingredients
- 4 firm white fish fillets (such as cod or hake)
- 4 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp ground cumin
- 1/2 to 1 tsp cayenne pepper, to taste
- 400 g (14 oz) canned crushed tomatoes
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro
Method
- Heat olive oil in a wide skillet and sauté garlic briefly for 1 minute, being careful not to burn it.
- Stir in paprika, cumin and cayenne, cooking for 30 seconds until fragrant.
- Add the crushed tomatoes and a splash of water, and simmer for 10 minutes to develop the sauce.
- Season the fish fillets lightly with salt and nestle them into the sauce.
- Cover and simmer gently for 10–12 minutes until the fish is just cooked through.
- Finish with lemon juice and chopped cilantro before serving with bread or rice.
Introduction: Brought by Libyan and Tunisian Jewish immigrants, Chraime simmers fish fillets in a fiery tomato and chili sauce fragrant with garlic and cumin, traditionally served on Friday nights and Rosh Hashanah.
Cultural Background: Brought by Libyan and Tunisian Jewish immigrants, Chraime simmers fish fillets in a fiery tomato and chili sauce fragrant with garlic and cumin, traditionally served on Friday nights and Rosh Hashanah.
Tips: Adjust the cayenne to taste; the dish is traditionally quite spicy but can be made milder for sensitive palates.
Variations: Some versions add sliced potatoes to the sauce to simmer alongside the fish. Not vegetarian; no authentic vegetarian version exists as fish is central to the dish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat, taking care not to overcook the fish.
FAQs:
Q: What fish works best?
A: Firm white fish like cod, hake or grouper hold up well in the sauce.
Q: Is this dish very spicy?
A: It has a notable kick from cayenne, though the heat level can be adjusted to taste.
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