Chreime (Spicy Tunisian Fish Stew) | Saveur
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
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Ingredients
- 6 fish filets (about 4 oz. each), such as sea bass or grouper
- 3 tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper, to taste
- <sup>1</sup>⁄<sub>4</sub> cup olive oil
- 10 cloves garlic, roughly chopped
- 3 small red Thai chiles, stemmed and roughly chopped
- 1 (6-oz.) can tomato paste
- 2 cups minced cilantro
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