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Chraime

From IJN Passover Foods

Ingredients

  • 3 pieces fish fillet (salmon, grouper or any other fish preferred) RMJ: We used salmon
  • ½ C olive oil
  • 7 red peppers, sliced thin
  • 9 sweet tomatoes, peeled and sliced into cubes RMJ: We used Roma
  • 9 garlic cloves, chopped
  • 1 C chopped cilantro
  • 1 C chopped parsley
  • 1 heaping TB Moroccan paprika RMJ: Hungarian paprika also works
  • 1 heaping TB salt
  • 1 tsp. turmeric
  • 1 tsp. white pepper
  • 2 C water
  • Handful of toasted pine nuts

Instructions

  1. Heat a flat and wide pot with olive oil over high heat. Add peppers and garlic. Mix. Add tomatoes and cook until peppers are soft. Add dry spices. Mix well. Add three-fourths of the herbs.
  2. Place fish carefully near each other over the vegetables. Pour on water and cook for 20 minutes.
  3. Sprinkle remaining herbs on fish. Cover pot and continue cooking for 10 minutes. Sprinkle pine nuts just before serving.

Recipe Notes

Vegetarians: this sauce also works great for Shakshuka. Instead of adding the fish, create four small craters in the sauce and crack an egg into each. Continue cooking for 3-4 minutes, then bake in a preheated 350ºF oven until eggs are set to your desired taste.