Chreime or Fish Stew |
Chreime is a fish stew. It has either tomatoes or roasted red bell peppers, or both. It is best with a nice firm, white fish like halibut, snapper or cod. But where, exactly, this dish originates is debatable, apparently. In the show I saw, they said it was originally a Jewish dish from north Africa, but that it has sort of become a dish of Israel.
Cooking Chreime or Fish Stew |
When a recipe is well known, there are always going to be similarities. I like to adjust amounts to my own taste. Some recipes use what is to me an extraordinary amount of cumin. I do not care for cumin. If I can actually taste cumin as a stand-out flavor - it's just way too much. Some recipes call for a whole lot of smoked paprika. This is great, as I love it, as does my husband. Others call for just a little bit. Some recipes add lemon juice, some not. As I mentioned, some use red bell pepper, some use tomatoes and some use both. Some use onion, some do not. Some use stock, some add water, some do not.
What is generally included is the fish of course, and cumin, paprika (smoked or plain or hot!), something as a red base (tomatoes, red bell peppers, roasted red bell peppers, tomato paste, etc) and lots of garlic. So here is what I put together to make this dish, and I have to say, that it is truly flavorful, absolutely delectable, and lo-cal! And best of all, my husband loved it! What better way to enjoy a dinner?
Chreime or Fish Stew |
Chreime, or Fish Stew
Serves 41 pound firm white fish fillets (haddock, snapper, cod)
6 - 8 cloves garlic
½ teaspoon salt
1 tablespoon olive oil
1 onion, chopped
2 red bell peppers, roasted, peeled, chopped,
(OR 1 large jar roasted red bell peppers, drained, chopped)
2 tablespoons tomato paste
½ cup water or fish stock
1½ tablespoons smoked paprika
1 teaspoon ground cumin
1 - 2 tablespoons lemon juice
large handful cilantro, coarsely chopped
In a small bowl or with a mortar and pestle, smash together the garlic with the salt, until it makes a paste. Set aside.
In a large skillet, heat the oil and add in the onion. Cook, stirring, until the onions are soft and translucent. Add in the peppers, tomato paste and stock (white wine can be used, if preferred), stirring to mix. Sprinkle on the paprika, cumin and lemon juice, then add in the garlic paste and bring to a simmer. Nestle the fish fillets in among the sauce and cover. Cook for about 10 minutes (more, or less, depending on the thickness of the fish fillets), or until the fish flakes easily with a fork. Sprinkle on most of the cilantro and stir in, reserving some for garnish. Serve immediately, with either brown rice or couscous.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
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