Recipe - Chraime

Recipe - Chraime

Tina Stapper

Chraime is a dish that has roots in Northern Africa and the Middle East. Traditionally enjoyed on Jewish holidays, this white-fish cooked in spiced tomato sauce is popular in several Mediterranean countries.

Easy and comes together in under an hour, it serves 6, and can be made ahead and stored in the refrigerator for up to 4 days.

1.5lb (680g) Sablefish

2-3 tbsp olive oil

4 garlic cloves, minced

1 large yellow onion (about 1.5 cups chopped)

2 tbsp tomato paste

3 tbsp Chraime spice blend (more or less to taste)

796ml can of crushed or diced tomatoes 

Salt and pepper

Fresh parsley or dried parsley

For serving: Couscous or baguette (or both!)

Dry the thawed fish with paper towel, slice into approximately 115g portions. Season well with salt and pepper.

Heat 1-2tbsp olive oil in a wide bottomed braiser or dutch oven medium-high, and fry the filets for about 3-4 minutes skin side down. Flip the pieces to kiss the flesh side on the heat briefly, but do not cook them through. Remove them from the pot and set aside. 

Add the remaining oil, garlic and chopped onion to the pot, and stir until fragrant and a nice caramelization appears on the onions. Add the tomato paste and Chraime spice blend and continue stirring until everything is blended. 

Pour in the tomatoes, if you are using diced tomatoes you may want to mash them for a smoother texture. Chop about half of the parsley and incorporate into the sauce (use 1-2 tablespoons if dried). Add a cup of water to raise the volume (this will eventually evaporate off).

Add in the fish and bring the sauce up to a boil, and then reduce to medium-low, cover and let cook for about 15 minutes. 

Remove the fish once cooked, and reduce the sauce uncovered if it is too thin.

Plate the poached fish, pour over the reduced sauce and garnish with the remaining fresh parsley.

Serve with a side of couscous or freshly baked baguette for soaking up these incredible flavours.

Leave a comment

Please note, comments must be approved before they are published