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Chraime
ATK, Serves 4
3 tablespoons extra virgin olive oil, plus extra for drizzling
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
1 jalapeño chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
¼ cup tomato paste
6 garlic cloves, minced
1 tablespoon tabil (recipe follows)
1 tablespoon ground dried Aleppo pepper
2 teaspoons paprika
1½ cups water
1½ pounds skinless halibut, cod, or haddock fillets, ½ to ¾ inch thick, cut into 3-inch pieces (thin tail end pieces should be folded over themselves)
10 ounces cherry tomatoes
1/2 cup chopped fresh cilantro
Lemon wedges
1. Heat oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, jalapeño, and salt and cook until vegetables are softened, 5 to 7 minutes. Stir in tomato paste, garlic, tabil, Aleppo pepper, paprika, and pepper and cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, and bring to simmer. Reduce heat to low, cover, and cook until flavors meld, about 15 minutes.
2. Nestle haddock into sauce and spoon some of sauce over fish. Sprinkle tomatoes around haddock and return to simmer. Reduce heat to low, cover, and cook until fish flakes apart when gently prodded with a paring knife and registers 135 degrees, 5 to 7 minutes. Season with salt and pepper to taste. Sprinkle with cilantro and drizzle with extra oil. Serve with lemon wedges.
Tabil
Makes ½ cup
3 ½ tablespoons coriander seeds
2 tablespoons plus 2 teaspoons caraway seeds
1 tablespoon plus 2 teaspoons cumin seeds
1. Combine all ingredients in bowl. (Tabil can be stored in airtight container at room temperature for up to 1 month.)
