Chraime (Fish and Peppers Stewed in Spiced Tomato Sauce)

Name: Chraime (Fish and Peppers Stewed in Spiced Tomato Sauce)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: North African Jewish
Ingredients: 5 dried ancho chiles, ~3oz.; 7 dried sweet paprika chiles, ~1.5 oz.; 4.5 dried japones chiles, 4-5; 5 garlic cloves, peeled, whole; 2 medium tomatoes, cut in half; 1 teaspoon ground cumin; 3 teaspoons ground turmeric; 6 tablespoons tomato paste; 1 tablespoon salt; 0.667 cup neutral oil like grapeseed, sunflower, or canola, ⅔ cup; 0.5 cup water, ½ cup; 4 boneless skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best), ~2 lbs.; 6 tablespoons chraime base; 1 cup water; Tahini; Cilantro; Challah

A North African Jewish dish of fish fillets stewed in a spicy, smoky tomato and pepper sauce, served with tahini, cilantro, and challah.

total: 45 min
cook: 45 min
servings: 4

Original recipe on jewishfoodsociety.org

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Ingredients

4 servings

For the Chraime base

For the Chraime

For serving

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getsaucepan.com/r/9a831d76-6969-4ade-8e3c-4f547f817aa0 · Original: https://www.jewishfoodsociety.org/stories/the-north-african-fish-recipe-that-makes-chef-nir-feller