Hrame (Fish Stewed in a Spicy Sauce)
by Editorial Staff
Hraime is a white sea fish stewed in a spicy tomato sauce with vegetables. This North African dish, also popular in Israel, is delicious, aromatic, full-bodied, worthy of the attention of the most pampered gourmets who are not indifferent to fish.
Cook: 30 minutes
Servings: 2
Ingredients
- White sea fish (any) – 500 g
- Bulb onions (large) – 1 pc.
- Tomatoes (large) – 2-3 pcs.
- Bulgarian pepper – 0.5-1 pcs.
- Garlic – 3-4 cloves
- Hot pepper – to taste
- Olive oil – 2-3 tbsp
- Lemon juice – 1 tbsp
- Sugar – 1 tbsp
- Cumin (cumin) – 1 teaspoon
- Parsley – 2 sprigs
- Cilantro – 2 branches
- Sea salt – to taste
- Ground black pepper – to taste
- Fish broth – 100 g
How to cook hraime (fish stew in a spicy sauce with vegetables):
Directions
- Cut the onion into thin half-rings, fry in a little vegetable oil.
- Mix the garlic, cumin, a little vegetable oil, and salt in a mortar until gruel. But this applies to old garlic; if the garlic is young, it is better to add it whole and at the end of cooking, catch and discard.
- Add chopped bell peppers to the onion, fry them for a few more minutes.
- Tomatoes need to be peeled, chopped, added to the pan, pour in broth or water and cook for 10 minutes.
- Add garlic, cumin, sugar, lemon juice, hot pepper, salt, and pepper. Cook for another 10 minutes.
- Put the pieces of fish on top of the sauce and cook the fish in a hot sauce for another 15 minutes, pouring the sauce over the fish from time to time.
- Sprinkle the cooked stew with chopped herbs, catch and discard the garlic. Cover and let stand for a few minutes to mix the juices.
- Hraime is served in different countries in different ways – with pita, Chala, or flat cakes. Couscous works best as a side dish.
Enjoy your meal!
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