White Chraime

White Chraime is the modern, clear sauce version of our beloved classic, tomato-based Chraime from the northern coast of African.  Pronounced hraiy-may, chraime is a great introduction to cooking mild white fish like cod and halibut. There’s no risk of the fish sticking to the pan, and its mildness gently braised int the bright flavors of green olives and preserved lemon rounded out with fennel. Just turn off the heat before the fish cooks all the way through, since the heat from the sauce continues to cook the fish as it sits.


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