Our Shlicha's Spicy Fish Recipe
Our shlicha (Israeli emissary) Li-or Gersht shares a special recipe from home with Jewish Cleveland!
One of the things I miss most about being away from home is my mom's Chraime (Moroccan spicy fish) that she makes on Friday night. Every time it has a different level of spiciness and when it comes to spicy food, I'm the worst! I turn all red and start sweating, and my siblings make fun of me because I can't handle spicy food. Even my 12 year-old nephew eats this spicy fish with no problem!
But, no matter how spicy it is I always eat at a few pieces because it's just so good (I'll just eat more challah with it). This recipe is my way to give you a sense of my home in Israel, which always has amazing (and spicy) food and lots of laughter. Enjoy!
Rachel's Chraime (Moroccan Spicy Fish)
8 skinless white fish fillets
10 Garlic cloves, minced
3 hot peppers, diced and seeds removed
3 bell peppers, diced
1/4 cup of canola oil
2 tbsp paprika
1 tbsp Fish spice (in the bag!)
1 tsp Spicy paprika
Optional – 1 tbsp chicken consommé (e.g., Osem brand, in the Kosher section of the grocery store)
1.5-2 cups of boiling hot water
Juice of 1 lemon
Handful of cilantro, roughly chopped
Salt & pepper to taste
- Soak the fish in lemon juice for about an hour.
- Prepare the sauce in a heavy-bottomed pan:
- Heat canola oil in pan, add the minced garlic, peppers and paprika.
- Add boiling water and half of the cilantro (and the chicken consommé if you choose to).
- Add salt and pepper to taste and cook for 10 minutes (mix the ingredients in the pan occasionally).
- Add the fish. Use a spoon to cover the fish with the sauce.
- Add the rest of the cilantro, cover, and cook for 15 minutes.
- Remove lid and cook for 5 additional minutes.
- Serve with fresh Challah. Nothing more!