This dish, called Chreime, is a Shabbat staple in North African Jewish Kitchens, where it is often served as an appetizer with fresh Challah and Tahini. We love it as a main dish.
This recipe makes a good amount of sauce, which keeps for several weeks in the refrigerator, and is delicious with eggs, and chicken (simmer chicken breasts or thighs in the sauce.
Serves 4
takes about 45 minutes
Spicy Tomato Sauce:
4 dried ancho chilies
5 cloves garlic, peeled
3 plum tomatoes or about 20 cherry tomatoes
1 jalapeno
1 tsp. cumin
3 tsp. turmeric
1 Tbsp smoked paprika
6 Tbsp tomato paste
1 Tbsp salt
2/3 cup neutral oil- canola or grapeseed
about 1 cup water
1. Pour boiling water over the chilies and allow to soften.
2. Cut up tomatoes and peel garlic- sprinkle with olive oil and roast at 425 for 10 minutes until fragrant
3. Add chilies, garlic and roasted tomatoes to vitamix and start to blend, adding about 1/3 cup of the oil.
4. Add remaining ingredients except water and blend until smooth. Add water and continue to blend until a smooth paste forms.
Chreime:
4 boneless fish fillets, any firm white fish, a dense one like halibut, black cod, or striped bass is best, but tilapia, sole, or salmon works too
8 Tbs. Spicy tomato sauce
1 cup of water
Tahini, chopped cilantro for garnish
Put Tomato sauce in a large skillet and heat for about a minute. Blend in water and bring to a simmer.
Add the fish, and simmer covered until fish is cooked through.
Serve right away with tahini, olives, olive oil, a bit of cilantro and fresh baked challah