Sivan’s Moroccan Chraime Fish

Ingredients

• 2 lb white fish fillets (Cod, halibut, sea bass, or salmon; cut into serving-size portions if needed)
• 0.5 cup light olive oil
• 2 tbsp sweet paprika (Heaping; do not use smoked paprika)
• 1 tbsp cayenne pepper (Adjust to your preferred spice level)
• 2 tsp ground cumin
• 2 tsp salt
• garlic (1 generous handful, chopped; estimated at about 12 cloves (60 g))
• 0.5 cup tomato paste
• 0.5 cup lemon juice (Juice of 1 lemon)
• 6 slices lemon (Use 6–8 slices with the peel on)
• 2 cup water
• 1 bunch cilantro (Chopped; estimated at about 50 g)
• fresh challah (For serving and soaking up the sauce; amount as desired)

Steps

1. 1

   Heat the light olive oil in a large, heavy-bottomed pot over medium heat until it is warm and fluid but not smoking.

2. 2

   Add the sweet paprika, cayenne pepper, ground cumin, and salt. Stir continuously for about 30 seconds to bloom the spices, watching carefully so they become fragrant without burning.

3. 3

   Add the chopped garlic and stir it into the spiced oil until evenly coated.

4. 4

   Add the tomato paste and cook for about 1 minute, stirring, until it is thoroughly incorporated and slightly darkened.

5. 5

   Pour in the water and lemon juice. Add the lemon slices with their peel on, then stir well to combine the sauce.

6. 6

   Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and simmer for 20 minutes so the flavors meld.

7. 7

   Uncover the pot and nestle the fish fillets into the sauce in a single layer as much as possible. Spoon sauce over each piece so the fish is well coated.

8. 8

   Cover the pot and cook for another 10 minutes, or until the fish is just cooked through and flakes easily in the center. Avoid overcooking it.

9. 9

   Scatter the chopped cilantro over the finished fish. Serve hot with plenty of fresh challah for soaking up the sauce.

Notes

The recipe specifies white fish but says salmon may be used instead. Adjust the cayenne to taste. Fish is done when it is opaque and flakes easily; thicker fillets may need a little additional cooking time.

Nutrition per serving

• main
• Moroccan
• Shabbat
• fish
• spicy
• simmered
• one-pot
• dairy-free