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Ingredients

Yield: 4 servings

For the Chraime base:

  • 5 (~3oz.) dried ancho chiles
  • 7 (~1.5 oz.) dried sweet paprika chiles
  • 4-5 dried japones chiles
  • 5 whole garlic cloves, peeled
  • 2 medium tomatoes, cut in half
  • 1 teaspoon ground cumin
  • 3 teaspoons ground turmeric
  • 6 tablespoons tomato paste
  • 1 tablespoon salt
  • ⅔ cup neutral oil like grapeseed, sunflower, or canola
  • ½ cup water

For the Chraime:

  • 4 boneless (~2 lbs.) skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best)
  • 6 tablespoons of chraime base
  • 1 cup of water

For serving:

  • Tahini
  • Cilantro
  • Challah
Main CoursesGluten FreeKosher for PassoverPareveNorth Africa

Preparation

Step 1

Preheat the oven to 425°. Lay the peppers out on a baking sheet and toast for about 1-2 minutes until they puff up a bit. Remove from the oven and let cool, then remove the stems and seeds.

Step 2

Place the tomatoes on a baking sheet and roast in the oven for 15-20 minutes, until they begin to caramelize and wrinkle.

Step 3

Place ⅓ of the chillies, the garlic, and the roasted tomatoes in a vitamix or a food processor and blend until uniform. Gradually mix in the rest of the chiles, cumin, turmeric, tomato paste, and oil until a smooth paste forms.

Step 4

Place a large skillet on the stove top over medium heat and add 6 tablespoons of the chraime base, heating for 1 minute. Add the water and bring to a gentle boil.

Step 5

Add the fish and let cook for about 6-8 minutes covered until fish is cooked through.

Step 6

Serve immediately with tahini, olive oil, a few leaves of cilantro and freshly baked challah bread.

Leftover chraime base will keep for up to two weeks in the refrigerator.

Meet the Family

Meet the Family

The North African Fish Recipe That Makes Chef Nir Feller Feel at Home

Betty, Anna and Mira in Tel Aviv, 1955.