Chreime (Spicy Tunisian Fish Stew)

Name: Chreime (Spicy Tunisian Fish Stew)
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 6 fish filets (about 4 oz. each), such as sea bass or grouper; 3 tbsp. fresh lemon juice; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup olive oil; 10 cloves garlic, roughly chopped; 3 small red Thai chiles, stemmed and roughly chopped; 1 (6-oz.) can tomato paste; 2 cups minced cilantro

Serves
serves 4-6

PHOTOGRAPHY BY TODD COLEMAN

This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Promised Land.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Ingredients

6 fish filets (about 4 oz. each), such as sea bass or grouper
3 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup olive oil
10 cloves garlic, roughly chopped
3 small red Thai chiles, stemmed and roughly chopped
1 (6-oz.) can tomato paste
2 cups minced cilantro

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Instructions

Step 1

Combine fish, juice, salt, and pepper in a bowl; set aside. Heat oil in a 12" skillet over medium-high heat. Add garlic and chiles; cook, stirring, until soft, 1-2 minutes. Add paste; cook, stirring, until slightly caramelized, about 2 minutes. Add cilantro and 1 ¼ cups water; boil. Reduce heat to medium; cook until sauce is slightly reduced, 6 minutes. Add fish, skin side up, with its juice and cover; cook until fish is done, 18-20 minutes.