Chrieme is a spicy fish stew. It’s a very typical Tunisian dish, often served on Shabbat and Rosh Hashana. It was one of the recipe cards that I received from my father.
Chrieme with a California Twist
6 filets of sea bass (about 2 lbs.)
4 tbs lime juice
1/4 cup of olive oil
salt and pepper
8 cloves of garlic minced
2-3 thinly sliced serrano chiles
6 oz tomato paste
2 tbs harrisa with chipotle pepper
1.5 cups finely chopped cilantro 1 1/2 cups of water
Place fish filets in a bowl with the lime juice, salt and pepper. Let them macerate for 30 minutes. Meanwhile, prep the other ingredients. When all the ingredients are prepped and ready to go, heat the olive oil in a braising pan or large lipped skillet. When hot, add the garlic and chiles and sauté until soft, about 2 minutes. Add the tomato paste, harissa and cilantro, salt and pepper to taste, and sauté for another 3-4 minutes. Then add water and combine well. Place the fish skin side up and cover the pan. Cook on a med/low setting for 15 – 20 minutes depending on the thickness of the filet. Garnish with cilantro and a finely sliced chili.