Chraime, a vibrant and flavorful fish stew hailing from the Middle East, is a culinary gem waiting to be discovered. This fragrant dish, brimming with the warmth of aromatic spices and the richness of succulent fish, is surprisingly simple to prepare, offering a delicious escape to exotic lands without the need for extensive culinary skills. Imagine tender fish fillets swimming in a luscious tomato-based sauce, infused with the intoxicating perfume of cumin, turmeric, and a hint of fiery chili. The bright, zesty flavors of lemon and garlic perfectly complement the delicate fish, creating a symphony of tastes that will tantalize your senses.
Chraime's versatility allows for customization; feel free to experiment with different types of fish and adjust the spice level to your preference. Whether you're a seasoned cook or a kitchen novice, this recipe promises a rewarding culinary journey. Ready to embark on this flavorful adventure? Let's dive into the step-by-step instructions and create a truly unforgettable Chraime.
Tools Needed
- Frying pan
- Pestle and mortar
- Utensil for crushing tomatoes
Ingredients
- Bell peppers (any color): 2
- Chili pepper: 1
- Garlic cloves: 3-4
- Eggplant: 1/2
- Fennel: 1
- Fennel seeds: 1 teaspoon
- Caraway seeds: 1 teaspoon
- Cumin seeds: 1 teaspoon
- Anchovy fillets: 3
- Olive oil: a splash
- Smoked paprika powder: 1-2 teaspoons
- Tomato concentrate: 1 tablespoon
- Peeled tomatoes (canned): 1 tin
- Fish stock: 2 tablespoons
- Bay leaf: 1
- Lemon: 1/4
- Salt: to taste
- Fresh coriander: chopped, for garnish
- Fish fillets (e.g., cod, haddock): 150-200g
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Remove seeds from bell peppers and chili. Dice bell peppers and chili into 1-2 cm cubes. Roughly chop garlic. Dice eggplant and fennel into rough cubes.
Step 2. Sauté Vegetables and Build the Sauce
- Heat olive oil in a frying pan over medium-high heat. Add bell peppers and chili, cook until softened (about 5-7 minutes).
- Add crushed fennel, caraway, and cumin seeds to the pan. Add anchovy fillets and cook until melted.
- Stir in smoked paprika, tomato concentrate, crushed tomatoes, fish stock, and bay leaf. Simmer for 20-25 minutes.
Step 3. Poach the Fish
- Add fish fillets to the sauce. Simmer for 7-10 minutes, or until cooked through.
Step 4. Finish and Serve
- Squeeze in lemon juice, season with salt, and garnish with chopped coriander. Serve hot.
Read more: Delicious Chicken Maqluba Rice Recipe (Sinhala)
Tips
- For a spicier sauce, leave the chili seeds in.
- Don't overcook the vegetables, as this will make them bitter.
- You can use fresh tomatoes instead of canned.
Nutrition
- Calories: approximately 500-600
- Fat: 25-35g
- Carbs: 40-50g
- Protein: 30-40g
FAQs
1. Can I use frozen fish for this recipe?
Yes! Make sure to thaw it completely before cooking to ensure even cooking and prevent a watery sauce.
2. What kind of fish is best for Chraime?
Firm, white fish like cod, snapper, or halibut work well. Avoid overly flaky fish that might break apart during cooking.
This Chraime recipe offers a delicious and accessible way to experience the vibrant flavors of Middle Eastern cuisine. With its simple ingredients and straightforward method, you'll be enjoying a flavorful fish stew in no time. So gather your ingredients and get ready to savor the exotic tastes of homemade Chraime!