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Chraime: Spicy Israeli Fish in Tomato Sauce
Chraime is a flavorful and spicy fish dish with North African roots, deeply ingrained in Israeli cuisine. It features white fish fillets simmered in a rich, aromatic tomato sauce infused with a blend of traditional spices. Often served for Shabbat, it's a testament to the diverse culinary influences in Israel.
๐ง ์ฌ๋ฃ
- 4 pieces (approx. 150-200g each) White fish fillets (e.g., cod, tilapia, sea bass)
- 1/4 cup Olive oil
- 2 medium Large tomatoes, diced
- 1/3 cup Tomato paste
- 8 cloves Garlic cloves, minced
- 1 cup Water
- 3/4 tablespoon Sweet paprika
- 1/4 tablespoon Smoked paprika
- 1/2 tablespoon Ground cumin
- 1 teaspoon Aleppo red pepper flakes (or to taste)
- 1 pinch Ground cloves
- 1 pinch Ground caraway
- 3 leaves Bay leaves
- 1 bunch Fresh parsley, chopped
- 1 small bunch Fresh cilantro, chopped
- 1/2 skin Moroccan preserved lemon, skin only, rinsed and finely chopped (optional)
- 1 medium Red bell pepper, sliced thin lengthwise (optional)
- to taste Salt and black pepper
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the fish fillets dry and season generously with salt and pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Seasoning the fish ensures it has flavor throughout. - 2
In a large, wide-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the fish fillets, skin-side down (if applicable), and fry for about 4 minutes until the skin is browned and crisp. Flip the fish and cook the flesh side for about 30 seconds. Remove the fish from the pot and set aside. Do not cook through.
๐ก ์ ๋ฌธ๊ฐ ํ: Searing the fish adds texture and depth of flavor. - 3
Add the remaining olive oil to the same pot. Add the diced tomatoes and cook for about 10 minutes until they start to break down and become saucy.
- 4
Stir in the tomato paste, minced garlic, water, sweet paprika, smoked paprika, cumin, Aleppo pepper flakes, ground cloves, and ground caraway. Add the bay leaves. If using, add the chopped preserved lemon skin and sliced red bell pepper.
๐ก ์ ๋ฌธ๊ฐ ํ: Frying the spices briefly in the oil helps to release their aromas and flavors. - 5
Bring the sauce to a boil, then reduce the heat to medium-low. Stir in most of the chopped parsley and cilantro (reserve some for garnish).
๐ก ์ ๋ฌธ๊ฐ ํ: Using fresh herbs adds brightness to the dish. - 6
Gently place the seared fish fillets into the simmering sauce. Spoon some of the sauce over the fish.
๐ก ์ ๋ฌธ๊ฐ ํ: Ensure the fish is partially submerged in the sauce for even cooking. - 7
Cover the pot and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. The cooking time will depend on the thickness of the fillets.
๐ก ์ ๋ฌธ๊ฐ ํ: Avoid overcooking the fish, as it can become dry. - 8
If the sauce is too thin, remove the fish to a platter and simmer the sauce uncovered for a few minutes to reduce and thicken. Adjust seasoning with salt and pepper if needed.
๐ก ์ ๋ฌธ๊ฐ ํ: Reducing the sauce concentrates its flavor. - 9
Serve the chraime hot, spooning the flavorful sauce generously over the fish. Garnish with the reserved fresh parsley and cilantro.
๐ก ์ ๋ฌธ๊ฐ ํ: Chraime is traditionally served with rice, couscous, or crusty bread to soak up the delicious sauce.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe spiciness can be adjusted by increasing or decreasing the amount of Aleppo pepper flakes.
- โAny firm white fish can be used for this recipe.
- โPreserved lemon adds a unique tangy flavor, but can be omitted if unavailable.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like sliced carrots or zucchini to the sauce.
- For a richer sauce, a small amount of red wine can be added.
- Serve with a side of Israeli salad for a complete meal.