CHRAIME - Moroccan Fish
Having just returned from Israel where I was reminded of this simple but scrumptious traditional Safadi, or Mizrahi Recipe to start the Friday night meal. I thought I should share this with you.
You can make this as mild or as hot and spicy as you & your family prefer.
Once you have gathered the ingredients this is a very easy recipe, that will bring you so much pleasure.
When I lived in Israel on a Friday morning there was always the spicy smell of Chramie in the air, as every home had a different version . This is mine !
For this recipe I use a Sauté Pan ( a deep frying pan with a lid )
For 4-6 people as a starter, you need.
1 lb white fish, like cod haddock or halibut normally on the bone or you can use filleted then cook a bit less.
1/2 of a white onion, chopped finely.
1 tsp garlic, minced.
1/2 jalapeno or other spicy pepper (optional) deseeded and chopped finely.
2 Tbsp olive oil
1 Tbsp tomato paste
2-3 large tomatoes, diced.
1 red pepper finely sliced.
1 cup water
2 Tbsp paprika
1/2 Tbsp cayenne pepper
1/2 tsp ginger powder
1 tsp cumin powder
1 tsp ground coriander
1 cinnamon stick
1 tsp salt
Fresh ground pepper
1 tablespoon chopped coriander or flat leaf parsley depending on preference.
Wash the fish in cold water (if needed), pat dry, Cut into portions with a sharp knife and set aside while preparing the sauce.
Heat the oil on low in a skillet.
Sauté the onion and garlic in the oil on medium heat until softened, about 3-4 minutes. Add the Red Pepper and jalapeno if you are using it cook for 1 minute.
Then add in all spices, salt and pepper, cinnamon stick and the tomato paste to the onion mixture.
Add in the diced tomato and water and stir well.
Continue cooking the sauce on low heat with the cover on the pot for 10 minutes.
Add the fish to the sauce by gently sliding it into the pan. Make sure the fish is covered with the sauce, you can add more water if the sauce is sticking.
Cover the pot and leave it alone to cook on a very low light for about 7- 10 minutes.
Serve hot either with fresh challah to soak up the sauce or on rice. This is usually served with salatim, conversation and time with family and friends.