Chraime with aubergine, fennel, and sole fillet
A delicious stew inspired by Israeli cuisine. By simmering the fish slowly on low heat, it cooks gently in the spicy tomato sauce. Easy, tasty, and full of flavour!
Heat a splash of olive oil in a deep, heavy-bottomed frying pan and cook the bell peppers, chilli, anchovies, garlic, aubergine, and fennel for 10 minutes, until everything is soft but not browning.
Grind the cumin, fennel, and caraway seeds in a mortar. Stir in the paprika powder. Add the tomato paste. In a bowl, roughly mash the peeled tomatoes with a potato masher and add them to the pan. Turn the heat to low and add the bay leaf. Let the sauce simmer gently for 40-45 minutes. If the sauce becomes too thick, gradually add a ladle of fish stock. Taste the sauce and add lemon juice to your liking.
Submerge the sole fillets in the sauce. Cook the fish on low heat for 10-15 minutes, ensuring the sauce is simmering gently.
Meanwhile, make the tahini sauce by mixing the lemon juice, garlic and the tahini. The sauce will thicken slightly. Turn it into a dressing by gradually adding water while whisking.
Sprinkle the fish with cilantro and serve with the tahini dressing.
