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A whole boned fish is preferable for this dish, however, a thick fish filet like salmon works well, too.
3 to 4 garlic heads (depending on the size) peeled and cleaned
4 tablespoons hot paprika
1 tablespoon ground cumin
1 teaspoon ground caraway
1 teaspoon sea salt
1/2 cup of oil
1 teaspoon cayenne pepper (if you want it very hot)
2 pounds of thoroughly cleaned, fully gutted whole fish (such as white fish, sea bass, big branzino, or salmon fillet) cut to steaks, or big fillet squares
3 tablespoons oil
1 medium or large onion, finely chopped
1 container Tuscanini tomato sauce (17.06 ounces)
1/4 to 1/2 cup water
Filfel and Tumé Paste (recipe follows)
3 tablespoons lemon juice
1 teaspoon silan
salt, to taste
Place the garlic in a food processor fitted with the S blade and pulse. Add the rest of the ingredients to the bowl. Process while gradually adding the oil. Continue processing until pasty. If need be, add a bit more oil.
Place in a glass jar, seal and keep refrigerated, ready to be used each time you make Chraimie, or other spicy dishes. It can last you in the fridge for months.
In a large skillet, place the oil and sauté the chopped onion. Stir until golden.
In a bowl, mix the tomato sauce and water. Use less water for a smaller fish or pan; a larger fish or pan will require up to 1/2 cup. Add a teaspoonful of the Filfel and Tumé paste, and the salt. Mix well and pour into the pan. Cover and simmer on medium flame for 10 to 15 minutes while mixing every few minutes, making sure the sauce does not stick, until the sauce is reduced and becomes thicker. Taste and adjust the salt and hot paste to your taste.
Add the lemon juice and silan after the sauce is cooked. I would recommend to start with one to two tablespoons of lemon juice first and taste to determine if a third one is needed. Some lemons are more sour than others.
Add the fish. Cook covered on medium-low flame for 10 minutes while using a spoon every once in a while to cover the fish with the sauce. Remove the lid, reduce flame to low, and continue cooking for five to eight minutes to evaporate some of the liquid released by the fish. Do not overcook so the fish doesn’t dry or burn.
Styling and Photography by Adena and Co.
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