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.
takes about 45 minutes
Spicy Tomato Sauce:
4 dried ancho chilies
5 cloves garlic, peeled
3 plum tomatoes or about 20 cherry tomatoes
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.
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