Flavorful Fish Recipe from the Middle East

I've been testing and trying out flavors of the Middle East, as well as working to amass the tastiest low-cal dishes for our health regimen. Luckily, it seems to be a relatively easy task, and in the same week I read about Chreime (or Chraime), and then saw it on television.

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

I have no roots in Israel or the Middle East, so this is only recounting what I heard or read, but however this dish came to be, it sounded like something that would tempt my husband - who generally does not eat fish. As it happened, one recipe is in one of the many cookbooks he got for me to explore Middle Eastern cuisine (just because I commented that I didn't really know much about that whole section of the world's cooking!). 

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 4

1 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.

A Stew with Middle Eastern Flavors

I mentioned in my blog of November 14, 2017 that my husband took my chance comment that I knew little of Middle Eastern cooking and flavors completely to heart and bought me about 8 or more cookbooks on different Middle Eastern foods from varying countries. Many of these dishes are easy to make as a healthy addition to our diet, using additional vegetables and skimping on the breads.
 

Middle Eastern Beef Stew

I used some of the flavors I saw being used repeatedly in recipes, such as cinnamon and cardamom, making an excellent and light-on-calories but high-in-flavor supper meal using beef or lamb. It was so delicious in fact, that I made it twice in as many weeks. The first time I used beef stew meat, and the second I used a chuck roast, cut into large chunks. The first time I added Brussels sprouts to the stew towards the end of cooking time, and the second time I opted to steam the Brussels sprouts and serve them alongside, for prettier presentation. It made no difference to the flavors, but visual appeal is half the battle, when going for something low cal that tempts.

I used celery in the stew itself, and quite a lot of it. I figured it is a good filler vegetable; few calories but holding its own on stomach space 😀. I served this stew with a little rice, and I always use whole grain brown rice, or red rice or pink rice or other whole rice blends. Altogether, it made a most excellent meal with excellent flavors. If preferred, couscous is a great combination also, though couscous does not generally contain the whole grain.

Middle Eastern Beef Stew

Serves 4 to 6

Middle Eastern Beef Stew

1 pound beef stew meat or a chuck
    roast, cut into chunks
1 tablespoon olive oil
4 cloves garlic, minced
¾ teaspoon salt
1 large onion, chopped
⅛ teaspoon allspice
¼ teaspoon ground cloves
½ teaspoon ground cardamom
½ teaspoon freshly ground black 
    pepper
1 teaspoon cinnamon, preferably true 
    cinnamon (usually "Ceylon")
1 teaspoon rosewater, optional
2 cups celery, chopped
1 cup dry red wine
1 can (14.5 ounces) petite diced 
    tomatoes
1 bay leaf
2 cups Brussels sprouts, halved or 
    quartered

Pat the meat dry with paper toweling. It will not brown quickly if wet. Heat a large skillet and add in the oil. Brown the pieces of meat, about half at a time. Once browned, remove them to a heavy Dutch oven or other oven-proof pot with lid. 

In a small bowl, or using a mortar and pestle, smash the garlic together with the salt. Set aside.

In the same skillet, cook the onions until they are softened and translucent. Add a little more oil, if needed. Remove the onions to the pot. Pour in the wine to deglaze the pan and scrape up all the great color in the pan. Pour this into the pot, then add in all the remaining ingredients, except the Brussels sprouts. Bring to a simmer, then cover the pot and lower the heat to the lowest setting and cook gently for 1½ to 2 hours. Check for tenderness. Check for flavor. Cook for another 30 minutes.

Meanwhile, prepare the Brussels sprouts and (preferably) steam them for about 7 to 10 minutes. Try to keep them steamed just to "al dente" and not over cooked. They taste their very best when they are just under the point of being too soft, and still retain their vibrant color. Sprinkle with salt and serve with the stew, over a little cooked brown rice.




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.