Stew
Chraime
About
A fiery garlic-and-tomato fish stew from the Jewish communities of Constantine and coastal Algeria, traditionally simmered for Friday-night Shabbat tables.
Equipment
- Wide shallow pan with lid
- Small bowl
- Wooden spoon
Ingredients
Firm white fish steaks or fillets (cod, hake or grouper)4 pieces (about 700 g)
Garlic8 cloves
Ripe tomatoes, grated, or passata3 (or 400 g)
Tomato paste1 tbsp
Sweet paprika1 tbsp
Ground cumin1 tsp
Ground caraway½ tsp
Hot chilli (fresh or cayenne)1 to 2, to taste
Fresh coriander1 small bunch
Olive oil4 tbsp
Lemon1
Saltto taste
Waterabout 1 cup
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