Chraime (Fish and Peppers Stewed in Spiced Tomato Sauce)

Name: Chraime (Fish and Peppers Stewed in Spiced Tomato Sauce)
Ingredients: 5 (~3oz.) dried ancho chiles; 7 (~1.5 oz.) dried sweet paprika chiles; 4-5 dried japones chiles; 5 whole garlic cloves, peeled; 2 medium tomatoes, cut in half; 1 teaspoon ground cumin; 3 teaspoons ground turmeric; 6 tablespoons tomato paste; 1 tablespoon salt; ⅔ cup neutral oil like grapeseed, sunflower, or canola; ½ cup water; 4 boneless (~2 lbs.) skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best); 6 tablespoons of chraime base; 1 cup of water; Tahini; Cilantro; Challah

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Ingredients

5 (~3oz.) dried ancho chiles
7 (~1.5 oz.) dried sweet paprika chiles
4-5 dried japones chiles
5 whole garlic cloves, peeled
2 medium tomatoes, cut in half
1 teaspoon ground cumin
3 teaspoons ground turmeric
6 tablespoons tomato paste
1 tablespoon salt
⅔ cup neutral oil like grapeseed, sunflower, or canola
½ cup water
4 boneless (~2 lbs.) skin-on fish fillets (a dense, firm white fish like mahi mahi, halibut, black cod, striped bass will work best)
6 tablespoons of chraime base
1 cup of water
Tahini
Cilantro
Challah