Chraime (ATK)

• hidangan: 4
• jumlah masa: Time 50 minutes

Bahan-bahan

3 tablespoons extra-virgin olive oil, plus extra for drizzling

1 onion, chopped fine

1 red bell pepper, stemmed, seeded, and chopped

1 jalapeño chile, stemmed, seeded, and minced

¾ teaspoon table salt

¼ cup tomato paste

6 garlic cloves, minced

1 tablespoon tabil (see note)

1 tablespoon ground dried Aleppo pepper

2 teaspoons paprika

¼ teaspoon pepper

1½ cups water

1½ pounds skinless haddock filets, ½ to ¾ inch thick, cut into 3-inch pieces

10 ounces cherry tomatoes

½ cup chopped fresh cilantro

Lemon wedges

Arahan

1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, jalapeño, and salt and cook until vegetables are softened, 5 to 7 minutes. Stir in tomato paste, garlic, tabil, Aleppo pepper, paprika, and pepper and cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, and bring to simmer. Reduce heat to low, cover, and cook until flavors meld, about 15 minutes.

2. Nestle haddock into sauce and spoon some of sauce over fish. Sprinkle tomatoes around haddock and return to simmer. Reduce heat to low, cover, and cook until fish flakes apart when gently prodded with paring knife and registers 135 degrees, 5 to 7 minutes. Season with salt and pepper to taste. Sprinkle with cilantro and drizzle with extra oil. Serve with lemon wedges.

Nota

Before You Begin

* Black sea bass, cod, hake, or pollock can be substituted for the haddock. Thin tail-end filets can be folded to achieve proper thickness. This dish is typically spicy; for a milder dish reduce the amount of Aleppo pepper to 1 or 2 teaspoons. To make your own tabil, follow the instructions in "How to Make Tabil." Serve chraime with challah.

Why This Recipe Works

This spicy, garlicky, saucy, and aromatic tomato-based fish stew was brought to Israel by Libyan and Moroccan Jewish immigrants and commonly appears on Shabbat, Rosh Hashanah, and Passover tables. Libyan versions typically consist of a fiery sauce of tomato paste, hot peppers, and spices, primarily cumin, caraway and paprika, while Moroccan versions include more fresh vegetables (tomatoes and bell peppers) along with generous amounts of herbs. Our take pays homage to both: grassy fresh jalapeños and bright Aleppo pepper bring varied heat, and tomato paste and bell pepper provide balancing sweetness. Cherry tomatoes, tossed in almost at the end of cooking, add fresh pops of sweet acidity. To easily bring in the varied spices with a blend, we incorporate the Tunisian spice blend tabil (see "How to Make Tabil"), which adds a range of flavors from earthy muskiness to bright citrus notes. A finishing handful of cilantro and a squeeze of lemon balance all the flavors.