Authentic Chraime: Spicy Fish Stew in an Incredible Red Sauce
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- Wide pot with lid
INGREDIENTS
- 7 sea bass/grouper steaks
- ⅓ cup oil
- 10 cloves garlic, minced
- 4 red hot peppers, dried
- 2 tablespoons sweet paprika
- 1½ tablespoons hot paprika
- 1 teaspoon ground caraway
- 1 teaspoon cumin
- 7.5 ounces/210 grams tomato paste
- 1 teaspoon salt
- 1 lemon, juiced
INSTRUCTIONS
- Heat the oil over medium heat in a sauté pan. Add the garlic, hot peppers, sweet paprika, hot paprika, ground caraway, and cumin. Stir to release the flavors. Add the tomato paste and cook for about 3 minutes. Add 2 cups of water and salt to taste, then cover and cook for 25 minutes.
- Add the fish steaks and cook for another 20 minutes.
- Turn off the heat and pour lemon juice over the dish.
MY NOTES
FAQ
What type of fish is best for this spicy fish stew recipe?
For this spicy fish stew recipe, firm white fish are ideal due to their ability to hold their shape during cooking. Popular choices include sea bass, grouper, cod, or snapper. These fish have a mild flavor that complements the rich, spicy sauce, allowing the spices and tomato base to shine without being overpowered by a strong fishy taste. The firm texture ensures the fish doesn’t break apart, making it perfect for a hearty stew. Additionally, these fish are widely available, making them a convenient option for this flavorful dish.
Can I use fresh tomatoes instead of tomato paste?
Yes, you can use fresh tomatoes instead of tomato paste in this spicy fish stew. Use about 3-4 large tomatoes, finely chopped, to replace the 210g of tomato paste. Fresh tomatoes will add a lighter, fresher flavor to the stew but may require longer cooking to reduce and thicken the sauce. For a deeper, more concentrated flavor similar to tomato paste, you can also blend and cook down the tomatoes before adding them to the stew.
How can I adjust the spiciness level of the stew?
To adjust the spiciness of the stew, modify the amount and type of hot peppers and paprika used. For a milder stew, reduce or omit the dried hot peppers and use less hot paprika. You can also substitute the hot paprika with more sweet paprika. To increase the heat, add more hot peppers, hot paprika, or a pinch of cayenne pepper. Balancing the amount of spicy ingredients with the other seasonings will help you achieve the desired spice level.
Can I use fresh hot peppers for this spicy fish stew?
You can substitute the dried peppers with fresh peppers if preferred. Fresh peppers, like jalapeños or serranos, will add a different flavor and a fresh, vibrant heat. Keep in mind that fresh peppers may have a higher water content, slightly altering the stew’s consistency. You can use them whole or sliced, depending on the desired heat level. Adjust the quantity based on the variety and spiciness of the fresh peppers used.
How do I prevent the fish from breaking apart while cooking?
To prevent the fish from breaking apart while cooking, use firm white fish like sea bass or grouper, as they hold their shape well. Cut the fish into larger pieces and gently place them in the simmering sauce. Avoid stirring the stew too vigorously after adding the fish. Instead, gently spoon the sauce over the fish pieces. Cooking the fish just until done, about 20 minutes, will also help maintain its integrity and prevent overcooking, which can cause it to fall apart.
What side dishes pair well with this spicy fish stew?
This spicy fish stew pairs well with a variety of side dishes that complement its rich, bold flavors. Steamed rice or couscous provides a neutral base to soak up the flavorful sauce. Crusty bread or pita is perfect for dipping. A side of sautéed or roasted vegetables, like bell peppers, zucchini, or green beans, adds a fresh contrast. For a lighter option, a crisp, refreshing salad with cucumbers, tomatoes, and a lemon vinaigrette can balance the heat. Additionally, serving with a side of yogurt or a cooling cucumber raita can help mellow the spice.
How long can the leftovers be stored in the refrigerator?
Leftovers of the spicy fish stew can be stored in the refrigerator for up to 3-4 days. Make sure the stew is cooled to room temperature before transferring it to an airtight container. For longer storage, consider freezing the leftovers, where they can last for up to 2-3 months. When reheating, ensure the stew is heated thoroughly to an internal temperature of 165°F (74°C) to ensure food safety.
Is there a vegetarian version of this spicy fish stew?
Yes, you can create a vegetarian version of this spicy fish stew while maintaining similar flavors. Substitute the fish with hearty vegetables like eggplant, zucchini, and bell peppers, which absorb the rich, spicy sauce well. Use vegetable broth in place of water to add depth of flavor. To mimic the texture of fish, consider adding tofu or tempeh, which can be marinated and sautéed before being added to the stew. Adjust the seasoning and spices to ensure the stew remains flavorful and satisfying. The resulting dish will be a flavorful, plant-based alternative with a similar taste profile.
