Chraime – Fish with real character
Fish is eaten on New Year’s Eve as a blessing for us to be like the head and not the tail in the coming New Year. And without a doubt Chraime is one of the best forms of fish ever to be invented! For sure the head of them all! So here is our very own recipe.
Shana Tova! (You are of course welcome to enjoy this all year round – we know we do!)
2 white fish cut into 3 cm cutlets (including the bone) – fish that are great for Chraime are:
Red Drum/Grey Mullet/Sea Bass/Gilt Head Sea Bream/Striped Bass
1 small onion chopped
4 cloves of garlic crashed
1 stoke of celery chopped
1 tbsp paprika
1/2 tbsp black pepper
1/2 tsp Marakesh fish spice mix
1 tsp salt
3 fresh tomatoes grated
100 gr tomato puree
1/2 cup water
2 tbsp lemon juice
Chopped parsley or coriander for garnish
- Fry the onion till golden.
- Add celery and garlic for 2 more minutes.
- Add all spices and mix well.
- Add the tomatoes and the tomato puree and the water and stir well. It is very important to keep the sauce thick, you can begin with a 1/4 cup of water and add gradually.
- Place the fish cutlets in the sauce and cover well with the liquids
- Cover with a lid and let simmer for 15-20 minutes on a medium heat
- Add the lemon juice and taste. Correct seasoning with some salt or half a tsp of sugar to balance out the flavors.
- Flip the fish cutlets and let simmer for 5 more minutes in a covered pot.
- Garnish with some chopped parsley/coriander and lemon wedges.
The Best and yummiest way to eat Chraime is with fresh Challah bread. Only once you wiped up the sauce off the plate with pieces of hand torn Challah will you have tasted the taste of heaven on earth!
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