Cod Chraymeh
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Main
Method
To make the hawaij spice mix, toast the seeds for 2-3 minutes in a dry pan over a medium heat, then grind all the ingredients in a spice grinder or a pestle and mortar.
This will keep in an airtight container for 1-2 months.
Heat a large saucepan or a wide shallow pan over a medium heat, add the oil, chillies and peppers and sauté for 15 minutes, stirring occasionally.
Add the garlic and spices and cook for a further 5 minutes.
Add the aniseed flavoured spirit, if using, and crank up the heat to allow the alcohol to evaporate, then add the water and stir for a while.
Next add the tomatoes and sugar, then leave the stew to simmer for a further 10-15 minutes.
Season the cod fillets with salt, then gently slide them into the stew. Add half the coriander and simmer for another 5 minutes.
Add the squeeze of lemon juice, give the stew a good shake and check for salt, then turn the heat off and leave it to rest for 5 minutes before you serve, topped with the rest of the coriander and add a blob of labne.
This recipe was adapted from that of Tomer Amedi in Observer Food Monthly
Ingredients
1½ tablespoons olive oil
1 red chilli, depending on hot you like it, sliced
1 red pepper, cored, deseeded and cut into 1½ cm fingers
1 yellow pepper, cored, deseeded and cut into 1½ cm fingers
2 garlic cloves, sliced
1Â tsp sweet paprika
1½ tsp hawaij spice mixÂ
40ml Aniseed flavoured spirit (arak, pernod or ouzo)
75ml water
1Â tin good quality chopped tomatoes
pinch of sugar
2 x 200g cod fillets, skinned
salt, to taste
1 large bunch of coriander, chopped
lemon juice, a squeeze
For the Hawaij spice mix:
2 tbsp black peppercorns or 1 tbsp cracked black peppercorns
2 tbsp cumin seeds, toasted or 1Â tbsp ground cumin
1 tsp cardamom seeds or 1 tsp ground cardamom
1 tbsp ground turmeric
½ tsp cloves, 10 cloves
1 tbsp coriander seeds, toasted
1 tbsp dried coriander leaves
To serve:
2 tbsp Labne
fresh coriander leaves
Method
To make the hawaij spice mix, toast the seeds for 2-3 minutes in a dry pan over a medium heat, then grind all the ingredients in a spice grinder or a pestle and mortar.
This will keep in an airtight container for 1-2 months.
Heat a large saucepan or a wide shallow pan over a medium heat, add the oil, chillies and peppers and sauté for 15 minutes, stirring occasionally.
Add the garlic and spices and cook for a further 5 minutes.
Add the aniseed flavoured spirit, if using, and crank up the heat to allow the alcohol to evaporate, then add the water and stir for a while.
Next add the tomatoes and sugar, then leave the stew to simmer for a further 10-15 minutes.
Season the cod fillets with salt, then gently slide them into the stew. Add half the coriander and simmer for another 5 minutes.
Add the squeeze of lemon juice, give the stew a good shake and check for salt, then turn the heat off and leave it to rest for 5 minutes before you serve, topped with the rest of the coriander and add a blob of labne.
This recipe was adapted from that of Tomer Amedi in Observer Food Monthly
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