# Chraime Soup with Fish Balls and Lemon-Braised Artichokes and Leeks > Tender fish balls sit in a thick, garlicky tomato broth warmed with paprika, cumin, and caraway, then brightened with lemon and plenty of cilantro. Alongside, olive oil–braised artichokes and silky leeks bring a gentler spring sweetness. It’s a Sephardic Passover supper that reheats beautifully without losing its character. - URL: https://www.chezjk.com/recipes/sephardic-chraime-tomato-pepper-fish-stew-with-fish-balls-braised-artichokes-lee - Author: Jonathan Katzman - Cooked and photographed: 2026-04-06 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, dairy-free, nut-free, pescatarian ![Chraime Soup with Fish Balls and Lemon-Braised Artichokes and Leeks](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F0896dbee177a0032.jpg) ## Tender White-Fish Balls A small portion of finely processed fish binds the coarser mince without flour. Gentle poaching keeps the fish tender while letting it absorb the spiced broth. ### Ingredients - 1½ lb skinless, boneless cod or rockfish, well chilled and patted dry - 1 large egg - 2 tablespoons finely chopped cilantro - 1 small garlic clove, finely grated - 1 teaspoon finely grated lemon zest - ¾ teaspoon fine sea salt - ¼ teaspoon ground black pepper ### Instructions 1. Check the fish carefully for bones. Cut into small cubes, keeping it cold. 2. Process one-third of the fish with the egg and salt until tacky and nearly smooth. Add the remaining fish, cilantro, garlic, lemon zest, and pepper; pulse just until finely minced, leaving some texture. 3. Refrigerate for 20 minutes. With damp hands, gently shape into 12 balls without packing them tightly. 4. Bring the prepared chraime soup to a bare simmer in a wide pot. Lower in the fish balls in one layer, spoon broth over them, and partially cover. 5. Poach gently for 12–16 minutes, spooning broth over the exposed tops occasionally, until the centers reach 145°F. Avoid a rolling boil and vigorous stirring. ### Notes - If the mixture feels too soft to shape, chill it for another 15 minutes rather than adding flour. - Cook a teaspoon of the mixture in simmering water to check seasoning before shaping the full batch. ## Spiced Tomato Chraime Soup Tomato and sweet paprika provide the red-orange body, while garlic, cumin, and caraway give the broth its warm, savory depth. Lemon added at the end keeps the thick soup lively. ### Ingredients - 3 tablespoons extra-virgin olive oil - 6 cloves garlic, thinly sliced - 2 tablespoons tomato paste - 2 teaspoons sweet paprika - 1 teaspoon ground cumin - ½ teaspoon ground caraway - ¼ teaspoon cayenne pepper, or less to taste - 1 28-ounce can whole peeled tomatoes with their juices - 3 cups unsalted gluten-free fish stock or water - ¾ teaspoon fine sea salt, plus more to taste - 1–2 tablespoons fresh lemon juice - ½ cup roughly chopped cilantro leaves and tender stems, for finishing ### Instructions 1. Warm the olive oil in a wide, heavy pot over medium-low heat. Add the garlic and cook for 1–2 minutes until fragrant but not browned. 2. Stir in the tomato paste and cook for 2 minutes. Add the paprika, cumin, caraway, and cayenne; stir for about 20 seconds without scorching the spices. 3. Add the tomatoes, stock, and salt. Crush the tomatoes with a spoon, bring to a simmer, and cook partially covered for 25–30 minutes. 4. Blend with an immersion blender until smooth. The soup should be thick but ladleable; add a little water if it resembles a sauce rather than a soup. 5. Poach the fish balls in the soup as directed in their component. After they are cooked, gently stir in 1 tablespoon lemon juice, taste, and add more lemon or salt as needed. 6. Reserve the chopped cilantro for scattering generously over the bowls. ### Notes - For a milder soup, omit the cayenne while keeping the sweet paprika. - If the tomatoes taste sharply acidic, simmer a little longer before adding lemon; do not automatically add sweetener. ## Lemon-Braised Artichokes and Leeks Slow braising turns the leeks silky and the artichokes tender without obscuring their flavor. Olive oil rounds out the lemony braising juices, which double as a dressing. ### Ingredients - 4 large fresh globe artichokes - 2 large leeks - 2 lemons, divided - ¼ cup extra-virgin olive oil - 3 cloves garlic, lightly crushed - ¾ cup water - 1 bay leaf - ¾ teaspoon fine sea salt - ¼ teaspoon freshly ground black pepper - 2 tablespoons chopped flat-leaf parsley ### Instructions 1. Fill a bowl with cold water and squeeze in the juice of one lemon. Trim each artichoke to its pale, tender inner leaves, cut off the tough upper portion, and peel the stem and base. Quarter lengthwise and remove the fuzzy choke. Keep the trimmed pieces in the lemon water. 2. Trim the leeks, leaving the white and pale-green portions. Cut into 2-inch lengths, halve lengthwise, and rinse carefully between the layers. 3. Place the drained artichokes and leeks snugly in a wide, lidded pan. Add the olive oil, garlic, water, bay leaf, salt, pepper, two broad strips of zest from the remaining lemon, and 2 tablespoons of its juice. 4. Bring to a gentle simmer, cover, and cook over low heat for 30–40 minutes, until a small knife slips easily into the artichoke bases. Check occasionally and add a splash of water if the pan begins to dry out. 5. Uncover and simmer for 3–5 minutes if needed to concentrate the juices, keeping enough liquid to spoon over the vegetables. Remove the bay leaf and zest strips, adjust the lemon and salt, and finish with parsley. ### Notes - The vegetables can be served warm or at room temperature. - If using frozen artichoke hearts, use about 1 pound and begin checking tenderness after 20 minutes. ## Overall Timing / Workflow The vegetable braise and tomato soup can cook alongside one another. Poaching the fish last protects its texture and brings everything to the table together. ### Instructions 1. 0:00 — Mix the fish-ball mixture and refrigerate it. 2. 0:15 — Trim the artichokes and leeks, then start their braise. 3. 0:40 — Start the chraime soup while the vegetables simmer. 4. 0:55 — Shape the chilled fish mixture into 12 balls. Check the vegetables and hold them covered off heat once tender. 5. 1:10 — Blend the soup, adjust its consistency, and begin gently poaching the fish balls. 6. 1:25 — Check that the fish centers have reached 145°F, finish the soup with lemon, and plate with cilantro and the braised vegetables. ### Notes - Both the soup base and vegetable braise can be made a day ahead. Prepare and poach the fish balls close to serving, or follow the leftover reheating guidance. ## Plating Shallow bowls show the fish balls under their bright broth, while keeping the vegetables separate preserves their delicate lemony flavor. ### Instructions 1. Place three fish balls in each warm shallow bowl and ladle the thick tomato broth around and partly over them. 2. Scatter generously with chopped cilantro. 3. Serve the artichokes and leeks on a separate platter or small side plates, spooning their olive oil–lemon juices over the top. ## Leftover Path Storing the fish in its broth keeps it moist. The braised vegetables hold well in their own juices and need only gentle warming. ### Instructions 1. Refrigerate the fish balls in their soup and the vegetables in a separate shallow container within 2 hours of cooking. Use within 3 days. 2. Reheat the soup and fish balls covered over low heat, adding a splash of water if the broth has thickened. Heat the fish centers to 165°F without letting the soup boil vigorously. 3. Warm the artichokes and leeks gently in their braising juices, or serve chilled. 4. Refresh each portion with freshly chopped herbs and a little lemon juice after reheating. ### Notes - For leftovers from an earlier Seder, count storage time from the original cooking day, not from the day they are reheated. --- 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.