Home‎ > ‎Entrees‎ > ‎

Chreime

from "The Book of New Israeli Food" by Janna Gur
Serves: 4-6

1kg (2lb 2oz) white firm fish (grouper, amberjack, haddock, cod, sea bass, grey mullet, carp or Nile perch), cut through the bone into thick slices or use thick fillets
1/3 cup oil (don't waste extra virgin on this)
10 cloves garlic, crushed
2 tablespoons Moroccan or good quality Hungarian sweet paprika
1 tablespoon (or less) cayenne pepper
1 teaspoon ground caraway
1 teaspoon ground cumin
2-3 tablespoons tomato paste
1 cup water

Heat the oil in a large shallow pan. Add the garlic and spices and fry over high heat while stirring until the oil becomes aromatic. Add the tomato paste and stir until blended. Add the water and cook with a covered pot for about 5 minutes.

Add the fish to the sauce, bring to a boil, cover and lower the heat. If the sauce does not completely cover the fish, turn them halfway through the cooking.

Cook for about 10 minutes or until the fish is flaky. Serve with couscous.

Comments