|
Chraime - Fish in Tomato Sauce
One of my favorite restaurants in Israel, Eyal Shani’s North Abraham’s, serves an amazing fish dish called CHRAIME. The fish is cooked in several tomatoes with a side off tahini sauce and a zing of hot peppers. I now make this dish without the zing, but feel free to add your own.
Ingredients
- 2 lbs. white, meaty fish (I use cod), cut into serving pieces
- 1 lb cherry tomatoes (half of them halved)
- 4 oz. Dried tomatoes (not in oil)
- 14 oz. Can of chopped tomatoes in puree
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp ginger
- 1/2 tsp cinnamon
- Salt and pepper
Instructions
- Preheat the oven to 375F.
- Hydrate the dried tomatoes by pouring hot water over them and let sit for 30 minutes.
- Please the fish in a baking dish (cast iron or Le Cruset work best). Pour all the tomatoes over the fish. Add the spices. Bake for 40 minutes. Serve with a side of tahini (either as is or as a sauce). Abraham’s served this with thick chunks of lava in bread. I love it just that way.
|