Chraimeh - Spicy Fish Stew
A vibrant and flavorful North African fish stew, popular in Israeli cuisine, simmered in a spicy tomato sauce with paprika, cumin, and chili. Perfect served with couscous or crusty bread.
Ingredients
- about 680 g White fish fillets (cod, halibut)
- about 790 g Canned crushed tomatoes
- 1 large Red bell pepper
- 4 cloves Garlic
- 3 tbsp Olive oil
- 2 tbsp Paprika
- 1 tsp Cumin
- 0.5 tsp Chili flakes
- 1 tbsp Lemon juice
- 0.25 cup Fresh cilantro
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large skillet or Dutch oven over medium heat.
- 2Add sliced bell pepper and sauté until softened, about 5 minutes.
- 3Stir in minced garlic, paprika, cumin, and chili flakes and cook for 1 minute.
- 4Pour in crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- 5Gently place fish fillets in the tomato sauce.
- 6Cover the skillet and simmer for 8-10 minutes, or until fish is cooked through.
- 7Stir in lemon juice and garnish with fresh cilantro before serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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