Moroccan Style Fish (Chrymeh)

This delicious fish is a Friday night standby make sure you have some delicious bread on hand as the sauce is divine for dipping (and wiping the plate clean!)

In place of the paprika, cumin, salt and pepper use 3 tablespoons Jamie Geller Chraime. 

Moroccan Style Fish (Chrymeh)

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

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Servings

4 Servings

1x2x3x

Ingredients

• Olive oil
• 2 large tomatoes sliced
• 2 heaping tablespoons sweet paprika
• 1 teaspoon spicy paprika
• 1 tablespoon cumin
• Salt and pepper
• 1 cup 240 g tomato paste
• 5 small fish filets skin on (any white fish or salmon will work)
• 1 red bell pepper sliced
• 1 spicy pepper chopped
• 1 small head of garlic chopped
• 2 large handfuls chopped parsley
• 2 large handfuls chopped cilantro

Instructions

• 1 In a large pot (big enough to place each filet in with minimal or no overlap) place a drizzle of oil, layer sliced tomato to cover the bottom of the pot. Place pot over medium heat. 
• 2 In a small bowl mix paprikas, cumin, and salt or Jamie Geller Chraime with tomato paste. 
• 3 Place filets skin down on the sliced tomatoes.  Spread the spice paste over each filet. 
• 4 Place peppers over top and sprinkle with garlic, parsley and cilantro. 
• 5 Pour over 2 cups water around the edge of the pot and bring to a boil, then reduce to a simmer and cook for 45 minutes.  Serve hot.