Chraime Soup with Fried Fish Dumplings, Green Shakshuka, and GF Sourdough

Chraime Soup

Tomato, garlic, warm spices, and lemon make a concentrated broth that complements the mild fish without overwhelming it. Keeping it slightly thick supports the dumplings while leaving enough liquid for dipping bread.

Ingredients

• 2 tablespoons olive oil
• 6 cloves garlic, finely sliced
• 2 tablespoons tomato paste
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne, or less to taste
• 1 28-ounce can crushed tomatoes
• 2 cups gluten-free fish or vegetable stock
• 1–2 tablespoons fresh lemon juice
• to taste kosher salt

Instructions

1. Warm the olive oil in a saucepan over medium-low heat. Add the garlic and cook for 2 minutes, until fragrant but not browned.
2. Stir in the tomato paste and cook for 2 minutes. Add the paprika, cumin, coriander, and cayenne; stir for 20 seconds without scorching.
3. Add the crushed tomatoes and stock. Bring to a gentle simmer and cook partially covered for 20–25 minutes, stirring occasionally, until cohesive and thick enough to lightly coat a spoon.
4. Blend briefly with an immersion blender for a mostly smooth texture. Add lemon juice and salt to taste; loosen with a little water if it has reduced to a sauce rather than a thick soup.

Notes

• The broth can be made up to 3 days ahead. Add the final lemon juice after reheating.

Fried Fish Dumplings

A mixture of finely processed and chopped fish holds together without becoming uniformly rubbery. A light cassava dusting produces crisp golden edges while the interior stays tender.

Ingredients

• 1 lb skinless, boneless cod or rockfish, very cold and patted dry
• 1 large egg
• 2 tablespoons cassava flour, plus 3 tablespoons for light dusting
• 1 small clove garlic, finely grated
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 tablespoons ghee, divided, plus more if needed

Instructions

1. Finely chop one-third of the fish. Cut the remaining fish into chunks and pulse in a food processor with the egg, 2 tablespoons cassava flour, garlic, zest, cumin, salt, and pepper until tacky but not completely smooth.
2. Fold in the chopped fish. Refrigerate for 15 minutes to firm.
3. With damp hands, shape into 16 small oval dumplings, about 1/2 inch thick. Dust very lightly with the remaining cassava flour and shake off excess.
4. Heat 2 tablespoons ghee in a large skillet over medium heat. Add half the dumplings without crowding and fry for about 3 minutes per side, until golden and cooked through. Adjust the heat if the coating browns too quickly.
5. Transfer to a rack and repeat with the remaining ghee and dumplings. The centers should reach 145°F; check a thick dumpling with an instant-read thermometer.
6. Serve immediately on top of the hot chraime soup rather than simmering them in it, preserving the crisp upper surfaces.

Notes

• If the chilled mixture is too loose to shape, fold in another teaspoon of cassava flour and chill again. Avoid adding large amounts, which makes the dumplings dense.

Green Shakshuka with Feta and Avocado

A partly blended green base supplies the vivid color and spoonable texture, while chopped chard gives it substance. Gentle covered cooking sets the egg whites without drying out the yolks.

Ingredients

• 8 ounces baby spinach
• 1 small bunch Swiss chard, stems finely sliced and leaves chopped
• 1/2 cup cilantro leaves and tender stems, plus a small handful of leaves for finishing
• 1/4 cup flat-leaf parsley leaves
• 2 tablespoons olive oil
• 4 scallions, thinly sliced
• 2 cloves garlic, finely chopped
• 1/2 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1/2 cup water, divided, plus more as needed
• 4 large eggs
• 4 ounces feta, crumbled
• 2 ripe avocados, sliced just before serving
• 1 tablespoon fresh lemon juice
• to taste kosher salt and black pepper

Instructions

1. Bring a pot of water to a boil and prepare a bowl of ice water. Blanch the spinach for 20–30 seconds, then transfer to the ice water. Drain and squeeze lightly.
2. Blend the spinach, cilantro, parsley, and 1/4 cup water into a thick green purée, adding another splash of water only if needed.
3. Heat the olive oil in a wide, lidded skillet over medium-low heat. Add the chard stems, scallions, and a pinch of salt. Sweat for 4–5 minutes without browning.
4. Add the garlic, jalapeño, and cumin; stir for 30 seconds. Add the chard leaves and remaining 1/4 cup water, cover, and cook for 3–4 minutes, until tender.
5. Stir in the spinach purée and warm gently. Season with salt and pepper. The base should be loose enough to spoon, not watery.
6. Make four shallow wells and crack an egg into each. Cover and cook over low heat for 5–8 minutes, until the whites are opaque and set and the yolks remain soft. Avoid a hard boil.
7. Remove from the heat. Add the lemon juice around the eggs, then scatter with feta, avocado, and the reserved cilantro. Finish with the pickled shallot and lemon tahini.

Notes

• For diners who need fully cooked eggs, use pasteurized eggs or continue cooking until both whites and yolks are firm.
• Add the avocado only at serving time so it stays fresh and green.

Quick-Pickled Shallot

A few bright, crunchy shallot rings cut through the feta, avocado, and egg yolk without making the greens taste sharply acidic.

Ingredients

• 1 large shallot, thinly sliced into rings
• 3 tablespoons white wine vinegar
• 3 tablespoons warm water
• 1 teaspoon honey
• 1/4 teaspoon fine sea salt

Instructions

1. Dissolve the honey and salt in the vinegar and warm water. Add the shallot and press it beneath the liquid.
2. Let stand for at least 20 minutes, tossing once or twice. Drain the portion needed for topping the shakshuka.

Notes

• Refrigerate unused shallots in their liquid for up to 1 week.

Lemon Tahini Drizzle

A restrained drizzle adds sesame richness and lemon brightness without covering the green base or competing with the feta.

Ingredients

• 3 tablespoons tahini, well stirred
• 1 tablespoon fresh lemon juice
• 2–3 tablespoons cold water
• 1 pinch fine sea salt

Instructions

1. Whisk the tahini with the lemon juice and salt; it will initially thicken.
2. Whisk in cold water a little at a time until smooth and thin enough to fall from a spoon in a narrow ribbon.
3. Drizzle sparingly over the finished shakshuka.

GF Sourdough with Cultured Butter

Warm, lightly crisp sourdough provides a sturdy scoop for both dishes. Cultured butter adds a tangy richness that suits the tomato broth and bitter greens.

Ingredients

• 8 slices certified gluten-free sourdough bread
• 4 tablespoons cultured butter, softened

Instructions

1. Heat the oven to 375°F. Arrange the bread on a baking sheet and warm for 6–8 minutes, turning once, until lightly crisp at the edges but still tender inside.
2. Serve warm with the softened cultured butter.

Notes

• Use a dedicated gluten-free toaster or a clean baking sheet if cooking for someone with celiac disease.

Golden-Beet Kvass Seltzer

The earthy tang of beet kvass, lifted with sparkling water, refreshes the palate between the rich eggs and warmly spiced fish.

Ingredients

• 2 cups chilled gluten-free golden-beet kvass
• 2 cups chilled plain seltzer

Instructions

1. Divide the kvass among four glasses.
2. Top each with an equal quantity of seltzer and stir gently once. Serve immediately.

Notes

• Choose beet-based kvass specifically labeled gluten-free; traditional rye or barley kvass is not suitable.
• For a particularly salty or concentrated kvass, use more seltzer and less kvass to taste.

Overall Timing / Workflow

The broth and garnishes tolerate waiting, while the eggs and fried fish are best finished together. Preparing the green base early makes the final cooking manageable.

Instructions

1. 0:00 — Start the pickled shallot, then put the chraime soup on to simmer.
2. 0:10 — Mix and shape the fish dumplings; refrigerate while preparing the greens.
3. 0:25 — Make the lemon tahini, blanch and blend the spinach, and cook the chard mixture. Keep the green purée separate until the final cooking.
4. 0:40 — Finish and season the soup; keep it hot over very low heat. Heat the oven for the bread and set out serving bowls.
5. 0:45 — Begin frying the dumplings. Stir the green purée into the chard and bring it to a gentle simmer.
6. 0:50 — Add the eggs to the greens and cover. Warm the bread while the second batch of fish cooks.
7. 0:58 — Slice the avocado, finish the shakshuka, ladle the soup, and add the fish dumplings. Butter the bread or serve the butter alongside, then mix the drinks.

Notes

• Allow about 65–75 minutes total at a relaxed pace. The soup, pickles, and tahini can be prepared ahead.

Plating

Separate shallow bowls preserve the contrast between the red soup and green shakshuka. Adding the dumplings last keeps their crust from becoming saturated.

Instructions

1. Divide the chraime soup among four small, warm bowls. Arrange four fish dumplings in each, keeping their upper surfaces above the broth.
2. Serve the shakshuka in its skillet or divide carefully among four shallow bowls, giving each person an egg and a generous portion of greens.
3. Distribute the avocado and feta, then finish with drained pickled shallot, a light tahini drizzle, and cilantro leaves.
4. Place warm sourdough and cultured butter alongside. Pour the kvass seltzer just before bringing everything to the table.

Leftover Path

Keeping the fried fish separate from the broth allows it to regain some crispness. The green base also reheats more successfully without avocado or already-soft eggs.

Instructions

1. Refrigerate the soup, fish dumplings, and green base separately in shallow containers within 2 hours. Use the fish and cooked shakshuka within 2 days; the soup keeps for 3 days.
2. Reheat the soup gently in a saucepan. Reheat dumplings on a rack in a 375°F oven for about 8–12 minutes, until the centers reach 165°F.
3. Warm leftover greens in a small covered skillet with a splash of water. If the base was stored without eggs, cook fresh eggs in it; reheat any stored cooked eggs to 165°F, accepting firmer yolks.
4. Add fresh avocado after reheating. Keep feta, tahini, and pickled shallot separate until serving.
5. Freeze extra sliced bread and toast from frozen. Mix kvass and seltzer only as needed so the drink stays sparkling.