Charif (Spicy) Fish

Where would I be without you…Mommy? What sparked off my love for cooking was of course my amazing mother! A dream in the kitchen she has added so much flavour to my life. Originally Ashkenazi but now a true Sephardi chef, my mom is by far the best cook I know (ok a little biased).

So this recipe is my mommies “signature dish” 🙂 It has now become an almost every week occurrence on my Shabbos menu. The best fish to use is something firm e.g yellow tail, angel fish or my fav, salmon (but ofcourse that can be a bit pricey).

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Spicy Charif Fish

  1. In a deep pan, cover the bottom with olive oil.
  2. Place 2 tbspns of paprika, a pinch of salt, cumin, fresh garlic (I put tons!) fresh chilli (depends on how hot u want it and cut up fresh coriander.
  3. Let the spices cook on high, be careful not to burn.
  4. Place the fish inside the pan and let it sear a bit in the oil. Cover the fish with water, and when it boils again, turn to medium heat and cook until the water has turned to a sauce. I usually add more of the salt/paprika depending on how the taste is coming along.

I usuallly serve it at room temp with challah. Let me know if you give it a try 🙂

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3 comments

    1. Thank you Rebecca 🙂 We hope there’ll be plenty more recipes you’ll find that you enjoy. Let us know how the fish goes. I’m even thinking of trying Jodi’s recipe this Shabbat!

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