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.
¼ cup olive oil
- 1 fennel, cut into 8 wedges
- 1 onion, sliced thinly (about 1 cup)
- 4 cloves garlic, sliced thinly
3 tsp Cancale blend, divided
6-8 slices of Tunisian Style Preserved Lemon
- 1 14oz can chickpeas, drained and rinsed
- 1 cup pitted green olives
1cup white wine
- 4 x 6oz pieces of cod, boneless and skinless
- ½ jalapeno, sliced thinly (optional)
- ¼ cup cilantro leaves
- Heat a heavy bottom skillet or Dutch oven with olive oil over medium heat until the oil shimmers.
- Add the fennel wedges and lightly sear on both sides.
- Add the onion, garlic, and 1 teaspoon of Cancale and stir well to combine. Continue cooking, stirring occasionally, until the onions are tender.
- Add the lemon slices, chickpeas, green olives, 1 teaspoon of Cancale, and white wine and simmer over low heat, covered, for 5 minutes or until the alcohol has burned off.
- Season all sides of the cod portions with the remaining Cancale and nestle into the simmering pan when ready. Add the slices of jalapeno as well if using.
- Cover again and simmer for 5-7 minutes or until just barely cooked. Remember the fish will continue cooking as you serve the dish so do not want to overcook the fish when simmering covered.
- Garnish with fresh cilantro and serve warm.
This is the 14” pan we often use to make so many of our dishes. It’s really versatile for anything from White Chraime, Chicken Murphy, and even Flour Tortillas.
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