Chreime (Morrocan Fish Stew)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 244.9
- Total Fat: 11.8 g
- Cholesterol: 75.0 mg
- Sodium: 112.8 mg
- Total Carbs: 6.7 g
- Dietary Fiber: 2.0 g
- Protein: 29.9 g
View full nutritional breakdown of Chreime (Morrocan Fish Stew) calories by ingredient
Introduction
This spicy and flavorful fish stew is a traditional North African dish that I've eaten at Jewish holidays in Israel This spicy and flavorful fish stew is a traditional North African dish that I've eaten at Jewish holidays in IsraelNumber of Servings: 8
Ingredients
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Olive Oil, .25 cup
Onions, raw, 1 large, chopped
Garlic, 1 whole head -- 10 cloves
Paprika, 3 tbsp
Cumin seed, .5 tsp
Tomato Paste, 0.25 cup
Jalapeno Peppers, 1 pepper, cut in half (remove the seeds if you don't want it TOO spicy. The pepper can be replaced with cayenne pepper flakes.)
Water, .5 cup
1200 grams firm saltwater white fish such as Nile Perch / Nesichat HaNilus, cut into 8 150-gram pieces
Caraway Seed, 1 tsp
Lemon Juice, 1 lemon yields
Directions
1. Heat up the olive oil in a large pan, and sautee the onions until translucent.
2. Make a paste of the garlic, paprika, and cumin. (If you are using cayenne pepper flakes, add them into the paste.) Mix into the onions and cook for another minute.
3. Add in the tomato paste, the hot pepper, and 1/2 cup water. Cook 10 minutes.
4. Add in the fish pieces and then pour on enough water to go about 3/4 of the way up the fish. Cook another 20 minutes or until fish is almost done. (Depending on the thickness of your fish, this could happen sooner-- don't overcook.)
5. Squeeze the lemon over the dish and sprinkle on the caraway seeds. Cook another few minutes.
Serve hot with bread to sop up the sauce. If you want to be less traditional, this is also good over brown rice or couscous. Enjoy!
Serving: One piece of fish and about 1/4 cup sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user YIYEHTOV.
2. Make a paste of the garlic, paprika, and cumin. (If you are using cayenne pepper flakes, add them into the paste.) Mix into the onions and cook for another minute.
3. Add in the tomato paste, the hot pepper, and 1/2 cup water. Cook 10 minutes.
4. Add in the fish pieces and then pour on enough water to go about 3/4 of the way up the fish. Cook another 20 minutes or until fish is almost done. (Depending on the thickness of your fish, this could happen sooner-- don't overcook.)
5. Squeeze the lemon over the dish and sprinkle on the caraway seeds. Cook another few minutes.
Serve hot with bread to sop up the sauce. If you want to be less traditional, this is also good over brown rice or couscous. Enjoy!
Serving: One piece of fish and about 1/4 cup sauce.
Number of Servings: 8
Recipe submitted by SparkPeople user YIYEHTOV.