Moroccan "Fish" Patties Stew

A Traditional Moroccan fish stew for Sabbath Dinner made Vegan! (Chraime)

Prep Time 1

Cook Time 1 15

Tofu mixture rest 4

Total Time 6 15

Course Lunch, Main Course

Cuisine Moroccan, Vegan

Servings 4 People

Calories 487 kcal

1 Can Chickpeas Drained
1 Carrot cut to 1 cm or thick sticks
2 Potatoes cut to 1 cm slices
1 Sweet Red Pepper cut to 1 cm or thick sticks
½ cup Wakame seaweeds Soaked in water. OR you can use the Korean Dried seaweed snack - chopped.
1 Cup Olive oil
10 Cloves Garlic Confit or Fresh Sliced
2 Dried Persian limes
2 Tbsp Dark Miso paste
2 Tbsp Tomato puree
2 Tbsp Sweet Paprika in oil of good quality - strong aroma, should be a little moist because of the oil.
1 Cup Cilantro Chopped
3 Dried Bay leaves
1 Juice from 1 whole Lemons Or pickled lemon if you have
3 Cups Hot water

In a pan sweat the onion and garlic, set aside to chill.
Cut the tofu into cubes and place in a blender. Cut the nori seaweed with scissors into small pieces and set aside.
Grind in a blender: Tofu, Sautéed onion and garlic, fresh coriander, mustard, miso and spices. And grind well.
Add the seaweed to the tofu mixture and mix, add the cornstarch and mix well with a spoon or by hand. Place in an airtight container and refrigerate for 4 hours. Or even for the night
After 4 hours of cooling, fry the patties to create a crispy coating that will absorb the flavors of the sauce! Heat the grape seed oil (or any other good quality cooking oil) over medium-high heat in a wide pan.
To make the patties : wet your hands with water for each patty so it wont stick to your hands and will form a nice patty shape. scoop from the mixture with the help of table spoon, take it to your hands and shape a ball, then give it a bit of a squeeze to shape a patty.
Pan fry the patties for about 5 min on each side make sure they are browned nicely and not burned. place patties on a plate with a paper towel to absorb the oil.

In a pan, on low heat, drizzle oil and add all the spices, dried lemons and bay leaves. it should slightly simmer in the oil and will open all the flavors of the spices. Stir and let simmer for 15 minutes. If you have a fresh garlic add it now, if you have a garlic confit save it for later.
After we created some aroma we can add all the vegetables (carrot, potato and pepper) together and mix to get them coated with the red spices mixture. Raise the heat to medium high and stir occasionally for 15 minutes.
Add hot water, miso paste, tomato puree, chickpeas, seaweeds, lemon juice and stir well, cover and let cook for about 15 minutes until the vegetables are soft. you should get a rich stew with a thick sauce so if its too thick for you add hot water and if its too thin let reduce for couple more minutes.
After the patties are pan fried, add them to the stew and cook for 15 minutes more to let all the flavors get absorbed in the Patties.
Sprinkle the top with chopped cilantro
Serve with a piece of fresh Challa bread or white rice or just by itself. enjoy!

Keyword fish patties stew, Gluten Free, Morrocan fish patties, Vegan Chraime, Vegan fish Patties