Chraime (Spicy North African Fish Stew)

Tags: #israeli #north-african #fish #spicy #kosher #shabbat Serving: 4 servings Total time: 50 minutes

A classic Israeli-North African Shabbat fish stew of tender fillets simmered in a deeply spiced tomato-garlic sauce.

Ingredients

• 800 g firm white fish fillets, skin-on, 4 × 200 g (snapper, sea bass, or grouper)
• 10 g kosher salt, divided
• 2 g ground black pepper, divided
• 60 ml extra-virgin olive oil
• 150 g yellow onion, finely chopped
• 30 g garlic, thinly sliced
• 60 g double-concentrated tomato paste
• 10 g sweet paprika
• 2 g hot paprika or cayenne
• 5 g ground cumin
• 2 g ground caraway (optional)
• 20 g fresh red chili, thinly sliced (e.g., Fresno)
• 800 g crushed tomatoes
• 250 ml water
• 5 g granulated sugar (optional)
• 30 ml fresh lemon juice
• 20 g fresh cilantro leaves, chopped

Steps

1. Line a tray with paper towels.
2. Place the fish fillets on the lined tray.
3. Pat the fish dry with paper towels.
4. Sprinkle 6 g kosher salt over the fish.
5. Sprinkle 1 g ground black pepper over the fish.
6. Set the fish aside at room temperature.
7. Place a wide heavy pot over medium heat.
8. Pour 60 ml olive oil into the pot.
9. Add 150 g chopped onion to the pot.
10. Cook the onion until translucent, 5 minutes.
11. Add 30 g sliced garlic to the pot.
12. Cook the garlic until fragrant, 1 minute.
13. Stir in 60 g tomato paste.
14. Fry the tomato paste until brick red, 2 minutes.
15. Sprinkle 10 g sweet paprika, 2 g hot paprika, 5 g ground cumin, and 2 g ground caraway into the pot.
16. Stir the spices for 30 seconds.
17. Add 20 g sliced fresh chili to the pot.
18. Stir the chili for 30 seconds.
19. Pour 800 g crushed tomatoes into the pot.
20. Pour 250 ml water into the pot.
21. Add 5 g sugar if using.
22. Stir the sauce to combine.
23. Bring the sauce to a simmer.
24. Reduce the heat to medium-low.
25. Simmer the sauce until thick enough to coat a spoon, 12 to 15 minutes.