Sephardic fish stew typically served as a Shabbat meal. It’s reportedly known simply as fish with tomato and peppers in its Moroccan home, but it’s called “Chraime” in Israel. Don’t ask me how to pronounce the name, but I will happily tell you its delicious.
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Pat thawed salmon dry and season generously with salt and pepper.
In a frying pan, heat 1 tablespoon olive oil over medium-high heat. Add the thawed salmon, skin side down and fry until the skin is brown and crisp, about 4 minutes.
Flip the salmon and cook the flesh side for about 30 seconds and remove. Do not cook through. Leave pan hot.
Add the other tablespoon of oil to the pan and add the shallot and garlic, with a pinch of salt and pepper. Cook until shallot is just softened.
Add spices and mix well into the shallot and garlic mix until the smell just starts to hit your nose. Add the tomato paste and tomatoes. Mix well.
Add water and the 3 sprigs of cilantro. Bring to a boil, then reduce to a simmer and return the salmon to the pan, skin side up.
Cook until salmon is done, about 3 minutes. Taste and add salt and pepper, if needed.
Serve with couscous and crème fraîche.