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A different Shabbat fish

October 14, 2009

When my Yemen-born mother-in-law first came to Israel in late 1940s, her parents decides to build their house apart from the rest of the community, so as to protect their children from unwanted social influences. Little did they know that within a decade they would be living in the midst of a vibrant community of Moroccan immigrants that arrived to Israel during the 1950s.

This is how my Yemenite mother-in-law came to cook the traditional North African chreime fish stew for Friday night dinner. Today, my in-laws Shabbat table is unimaginable without chreime. From there, the recipe has made its way into our kitchen and even to my mother’s recipe box, where it’s a great hit with her New Jersey neighbors.

I have made several changes to the original recipe, which is quite spicy. Unlike my mother-in-law, who uses carp or tuna steaks, I prefer salmon fillet. You can use any fish fillet or steak. The rich sauce is very dominant and will make up for the taste of the fish.

Finally, bread dipped into the sauce is the best part of this dish, so make sure to cut up a large loaf to go with the stew.

Moroccan Chreime Fish Stew

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