# Seared Halibut Cheeks with Chraime Fish Soup > Tender halibut cheeks get a light golden crust before settling into a garlicky, chile-warmed tomato fish soup. Cumin, caraway, and paprika give the broth depth, while lemon and generous cilantro keep each spoonful bright. - URL: https://www.chezjk.com/recipes/seared-halibut-cheeks-with-chraime-spicy-tomato-garlic-fish-soup - Author: Jonathan Katzman - Cooked and photographed: 2023-04-13 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free, pescatarian ![Seared Halibut Cheeks with Chraime Fish Soup](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F26003609b1989e12.jpg) ## Chraime Fish Soup Blooming the spices and tomato paste builds a rounded, savory broth without a long simmer. Lemon added at the end sharpens the tomato and balances the richness of the fish. ### Ingredients - 2 tablespoons extra-virgin olive oil - 6 cloves garlic, finely chopped - 2 tablespoons tomato paste - 2 teaspoons sweet paprika - 1 teaspoon ground cumin - 1/2 teaspoon ground caraway - 1/4 teaspoon cayenne pepper, plus more to taste - 1 28-ounce can whole peeled tomatoes, crushed finely by hand - 3 cups unsalted gluten-free fish stock - 1/2 teaspoon kosher salt, plus more to taste - 1–2 tablespoons fresh lemon juice - 1/2 cup cilantro leaves and tender tips, for finishing ### Instructions 1. Heat the olive oil in a saucepan over medium-low heat. Add the garlic and cook for 1–2 minutes, stirring, until fragrant but not browned. 2. Add the tomato paste and cook for 2 minutes, stirring until it darkens slightly. Stir in the paprika, cumin, caraway, and cayenne for 20 seconds; do not let the spices scorch. 3. Add the tomatoes, fish stock, and salt. Bring to a gentle simmer and cook uncovered for 20–25 minutes, stirring occasionally, until the tomato tastes rounded and the soup is lightly thickened but still easily ladled. 4. For a finer texture, briefly pulse with an immersion blender, leaving some tomato texture. Add a little water if the soup has reduced to a thick sauce. 5. Stir in 1 tablespoon lemon juice, then taste and adjust the salt, chile, and remaining lemon juice. Keep hot over low heat without reducing further. Reserve the cilantro for serving. ### Notes - Use a light fish stock rather than a strongly reduced shellfish stock so the halibut remains the focus. - The finished consistency should be brothy enough to surround the fish, not mound beneath it. ## Seared Halibut Cheeks Very dry cheeks and a hot pan create a delicate golden crust while keeping the thick, naturally tender centers moist. Searing separately keeps that texture distinct from the soup. ### Ingredients - 1 1/2 pounds halibut cheeks, tough membrane trimmed - 3/4 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 2 tablespoons ghee, divided ### Instructions 1. Pat the halibut cheeks thoroughly dry and sort them by thickness. Season with the salt and pepper just before cooking. 2. Heat a wide stainless-steel or cast-iron skillet over medium-high heat. Add 1 tablespoon ghee and swirl to coat. 3. Lay in half the cheeks with space between them. Sear undisturbed for 2–3 minutes, until a pale golden crust forms and the fish releases readily. 4. Turn carefully and reduce the heat to medium. Cook for another 1–3 minutes, depending on thickness, until the center reaches 145°F. Remove smaller cheeks as they finish; the flesh should be opaque and separate under gentle pressure. 5. Transfer to a warm plate. Repeat with the remaining ghee and fish, lowering the heat if the pan begins to smoke. Spoon any loose golden fish-crust fragments over the cheeks, leaving dark or burnt bits behind. ### Notes - Avoid crowding the pan: moisture released by crowded cheeks prevents browning. - Have the soup and bowls ready before searing so the fish can be served immediately. ## Overall Timing / Workflow The soup can wait gently on the stove; the cheeks cannot. Finishing the fish last preserves its crust and tenderness. ### Instructions 1. 0:00 — Chop the garlic, measure the spices, crush the tomatoes, and start the soup. 2. 0:10 — While the soup simmers, trim and dry the halibut cheeks. Wash and thoroughly dry the cilantro. 3. 0:30 — Adjust the soup's texture, acidity, and seasoning. Keep it hot over low heat and warm four shallow bowls. 4. 0:32 — Season and sear the fish in two batches. Divide the first batch among the warm bowls while the second batch finishes. 5. 0:42 — Add the remaining fish, ladle in the hot soup, garnish, and serve immediately. ## Plating Shallow bowls let the broth surround the cheeks while leaving some golden surface exposed. Cilantro adds freshness without obscuring the fish. ### Instructions 1. Arrange one-quarter of the cheeks in the center of each warm shallow bowl, golden sides facing up. 2. Ladle the soup around the fish, leaving the upper surfaces partly exposed. 3. Scatter cilantro leaves generously over the broth and fish. Add any reserved golden crust fragments and serve at once. ## Leftover Path Keeping the fish separate prevents it from becoming saturated and makes gentle reheating easier. ### Instructions 1. Refrigerate leftover fish and soup separately in covered containers within 2 hours. Use the fish within 2 days and the soup within 3 days. 2. Reheat only the amount of soup needed until simmering. Lower the heat, add the leftover cheeks, and warm gently until the fish reaches 165°F; avoid a rolling boil. 3. Finish with fresh cilantro and a squeeze of lemon. Alternatively, flake the reheated fish into the soup for a less composed second serving. ### Notes - Freeze the soup without the fish for up to 3 months. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.