Chraimeh - Fish In a Spicy Tomato Sauce
chraimeh is a dish with a heritage
Chraimeh is a fish dish in a spicy tomato sauce usually served at family dinners alongside a piece of challah bread used to wipe the hot spicy tomato sauce from the plate.
Chraimeh is a dish with heritage because it reminds many people of tastes from their childhood and home flavors.
WHERE DID THE CHRAIMEH COME FROM?
There are many debates about the origin of the chraimeh.
Is it a Tripolitan (Lybia) dish, Tunisian dish, or Morrocan Dish?
Since the Morrocan spicy fish recipe uses peppers not in use in the Tripolitan and Tunisian kitchens, the Morrocan option is off.
Because of the significant similarities between the Tripolitan and Tunisian kitchens and the fact that the chraimeh dish has so many recipes, this emotional debate will probably continue forever, and all we can do is enjoy this great dish.
I am trying not to get dragged into this debate, so I interpret the recipe based on my taste and preferences.
WHAT FISHES ARE SUITED FOR CHRAIMEH?
The two undisputed kings of chraimeh are the white grouper and the flathead mullet.
You can easily use any other firm white flesh fish for the chraimeh like halibut, cod, European sea bass, meager, barramundi.
To Fillet or slice the fish?
The two undisputed kings of chraimeh are the white grouper and the flathead mullet.
You can easily use any other firm white flesh fish for the chraimeh like halibut, cod, European sea bass, meager, barramundi.
You can ask your fish dealer (fishmonger) to prepare the fish for the chraimeh in two ways: fillet or slices.
Fish dealers are a great source of information. Therefore, I advise you to create a good relationship with your fish dealer. This way, you can get good merchandise get tips and ideas.
Don’t be afraid to experiment with new fish that you don’t know.
When making the dish, consult your fish dealer about what fish he has in stock and pick out your favorite fish.
After picking your fish, you can ask the fish dealer how to cut the fish or choose your favorite method.
In general, fish fillets have no bones, making them easier to eat.
Sliced fish has bones, but the bones release gelatin and flavors and enrich the sauce.
If you choose the fillet option, ask for the fish’s head and the bones and add them to the pot. They will upgrade the taste.
PICANTE, HOT, OR FIREY?
The Spiciness of the dish is a personal taste. Some like it mild, and some like it hot as hell.
The Spiciness in this recipe comes from hot paprika. Since I have small kids, I kept the dish’s Spiciness at Picante.
If you like it hot, you can add green hot pepper or any other peppers to the dish.
FEEL FREE TO EXPERIMENT
Feel free to try other fishes in the recipe. Use them as fillets or as slices.
You can use different spices and seasoning by adding fresh tomatoes, parsley, or cilantro. Add some sourness to the ish with some lemon.
Add your personality to the dish and add your heritage to it.
Chraimeh - Fish In a Spicy Tomato Sauce
Chraimeh - Fish In a Spicy Tomato Sauce
Ingredients
- 1 kg white flesh fish fillet or 2.5 cm slices
- 15 - 20 cloves of garlic minced
- 4 - 5 full tbsp tomato paste (tomato concentrate) BX 28-30
- 3/4 cup canola oil
- 2 full tbsp sweet paprika
- 1.5 full tbsp hot paprika
- 1 tbsp ground caraway
- 2 ts cumin
- 1.5 tbsp kosher salt
Instructions
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In a large pot heat the oil.
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When the oil is hot saute the garlic for one minute to open the flavors of the garlic. don't let the garlic brown.
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Add the sweet paprika, hot paprika, caraway and cumin to the garlic.
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Saute the spices for one minute while mixing. don't let them get burnet.
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Add the tomato concentrate to the spices.
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Saute the tomato concentrate for a minute until you start to feel it is resisting the mixing motion and starting to stick to the bottom of the pot. add half a cup of water and let it cook for 2 minutes.
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Add the rest of the water and stir well to get a sauce. taste and fix seasoning if necessary.
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Add the fish to the sauce. if you have the head and bones add them as well. they will add great taste to the dish.
In this picture, the fish slices are under the head and tail of the fish. -
Cook on gentle simmer for 12- 15 minutes.
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The chraimeh goes great with white rice or cuscus. don't forget to serve it with challah bread for wiping the sauce.
