Chraime (Spicy Fish in Tomato Sauce)

Firm white fish simmered in a spicy paprika and tomato sauce, a Sabbath-table favorite of Libyan Jews.

40 min 4 servings Medium israeli

Ingredients

• 600 g cod fillets
• 1 pcs onion
• 6 clove garlic
• 1 pcs red bell pepper
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 400 g canned crushed tomatoes
• 2 tsp sweet paprika
• 0.5 tsp cayenne pepper
• 1 tsp ground cumin
• 240 ml water
• 1 tsp salt
• 0.5 bunch fresh cilantro

Steps

1. Cut 600 g of cod fillets into 4 equal pieces.
2. Pat the fish pieces dry with a paper towel.
3. Sprinkle 0.5 tsp of the salt over the fish and set it aside.
4. Dice 1 onion and 1 red pepper into small cubes and mince 6 garlic cloves.
5. Heat 3 tbsp of olive oil in a wide, deep pan over medium heat.
6. Cook the onion and pepper for 6 minutes until soft.
7. Add the garlic and stir for 1 minute.
8. Stir in 2 tbsp of tomato paste, 2 tsp of sweet paprika, 0.5 tsp of cayenne and 1 tsp of cumin and cook for 1 minute.
9. Pour in 400 g of crushed tomatoes and 240 ml of water, then add the remaining 0.5 tsp of salt.
10. Bring the sauce to a boil over medium heat.
11. Lower the heat and simmer for 10 minutes until the sauce thickens slightly.
12. Place the fish pieces into the sauce so they are half covered.
13. Cover the pan and cook on low heat for 12 minutes, until the fish turns white and flakes easily with a fork.
14. Chop 0.5 bunch of cilantro and sprinkle it over the fish.
15. Serve the fish hot with bread for dipping in the sauce.