Chraime

Name: Chraime
Ingredients: 1 teaspoon coriander seeds (2 grams); 1 teaspoon cumin seeds (2 grams); 2 teaspoons ground turmeric (2 grams); 1⁄2 teaspoon Aleppo pepper (1 gram); Finely grind the coriander and cumin together and immediately mix with the turmeric and Aleppo. Or mix 3⁄4 teaspoon pre-ground coriander and 3⁄4 teaspoon pre-ground cumin with the turmeric and Aleppo.; Extra-virgin olive oil; 3 large garlic cloves, coarsely chopped; 6 (4-ounce) boneless, skinless cod or halibut fillets (about 11⁄2 inches thick); 1 lemon, ends trimmed, seeded, and cut into 1⁄4-inch dice, plus 1 lemon cut into wedges for serving; 1⁄4 cup tomato paste; 1 (28-ounce) can diced tomatoes, with their juices; Kosher salt; 1 large bunch cilantro, stems thinly sliced and leaves coarsely chopped

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Servings: 6

Author : Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

fish poaching tomatoes

Instructions

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Step 1

To make the chraime: Sprinkle half the spice blend all over the fish, cover with plastic wrap, and refrigerate until ready to use, up to 6 hours.

Step 2

Coat the bottom of a large saucepan with oil (2 to 3 tablespoons). Add the garlic and turn the heat to medium-low. Cook, stirring occasionally, until the garlic is golden, about 3 minutes.

Step 3

Add the remaining spice blend, stir well, and add the diced lemon. Cook, stirring often, for 3 minutes. Add the tomato paste and cook, stirring, for 4 minutes. Add the tomatoes with their juices, raise the heat to medium-high, and season to taste with salt. Cook, stirring occasionally, for 2 minutes. Reserve some cilantro for garnish and stir in the remainder of the cilantro. Cover, reduce the heat to medium-low, and simmer for 20 minutes.

Step 4

Sprinkle the fish all over with salt. Uncover the sauce; it should be bubbling slightly. Push the fish into the sauce so that all but the very tops are submerged. Cover and cook until the fish is almost opaque throughout, about 5 minutes. Remove from the heat.

Step 5

Divide the fish and sauce among individual serving dishes. Garnish with the reserved cilantro and serve with lemon wedges.