Chraime (Spicy North African Fish Stew)

Tags: #israeli #north-african #fish #spicy #kosher #shabbat Serving: 4 servings Total time: 50 minutes

A classic Israeli-North African Shabbat fish stew of tender fillets simmered in a deeply spiced tomato-garlic sauce.

Ingredients

• 800 g firm white fish fillets, skin-on, 4 × 200 g (snapper, sea bass, or grouper)
• 10 g kosher salt, divided
• 2 g ground black pepper, divided
• 60 ml extra-virgin olive oil
• 150 g yellow onion, finely chopped
• 30 g garlic, thinly sliced
• 60 g double-concentrated tomato paste
• 10 g sweet paprika
• 2 g hot paprika or cayenne
• 5 g ground cumin
• 2 g ground caraway (optional)
• 20 g fresh red chili, thinly sliced (e.g., Fresno)
• 800 g crushed tomatoes
• 250 ml water
• 5 g granulated sugar (optional)
• 30 ml fresh lemon juice
• 20 g fresh cilantro leaves, chopped

Steps

1. Line a tray with paper towels.
2. Place the fish fillets on the lined tray.
3. Pat the fish dry with paper towels.
4. Sprinkle 6 g kosher salt over the fish.
5. Sprinkle 1 g ground black pepper over the fish.
6. Set the fish aside at room temperature.
7. Place a wide heavy pot over medium heat.
8. Pour 60 ml olive oil into the pot.
9. Add 150 g chopped onion to the pot.
10. Cook the onion until translucent, 5 minutes.
11. Add 30 g sliced garlic to the pot.
12. Cook the garlic until fragrant, 1 minute.
13. Stir in 60 g tomato paste.
14. Fry the tomato paste until brick red, 2 minutes.
15. Sprinkle 10 g sweet paprika, 2 g hot paprika, 5 g ground cumin, and 2 g ground caraway into the pot.
16. Stir the spices for 30 seconds.
17. Add 20 g sliced fresh chili to the pot.
18. Stir the chili for 30 seconds.
19. Pour 800 g crushed tomatoes into the pot.
20. Pour 250 ml water into the pot.
21. Add 5 g sugar if using.
22. Stir the sauce to combine.
23. Bring the sauce to a simmer.
24. Reduce the heat to medium-low.
25. Simmer the sauce until thick enough to coat a spoon, 12 to 15 minutes.
26. Taste the sauce.
27. Add 4 g kosher salt to the sauce.
28. Add 1 g ground black pepper to the sauce.
29. Stir the sauce to distribute the seasoning.
30. Nestle the fish fillets into the sauce in a single layer.
31. Spoon sauce over the tops of the fillets.
32. Cover the pot with a lid.
33. Simmer the fish gently until just opaque at the center, 8 to 10 minutes.
34. Turn off the heat.
35. Pour 30 ml lemon juice over the sauce.
36. Scatter 20 g chopped cilantro over the stew.
37. Rest the stew for 5 minutes.
38. Transfer the fish and sauce to a warm serving platter.

Notes

• Background: Chraime is a hallmark of North African Jewish kitchens (Libyan and Moroccan) and a beloved Israeli Shabbat and holiday dish, prized for its paprika-forward heat and garlic-rich tomato base.
• Fish choice: Use firm, mild fish that won’t flake apart; snapper, sea bass, grouper, halibut, or drum are ideal. Salmon works but will be richer.
• Heat control: Adjust with the ratio of sweet to hot paprika and the amount of fresh chili; for very mild, omit the fresh chili and halve the hot paprika.
• Pot choice: Use a wide, shallow pot so the fillets sit in one layer and poach evenly without breaking.
• Make-ahead: Cook the sauce through Step 29 up to 2 days ahead and chill; rewarm gently and proceed with the fish before serving.
• Serving: Pair with challah, crusty bread, or couscous to mop up the sauce; serve warm, not boiling hot, to keep the fish tender.
• Variations: Add 300 g par-cooked potato slices under the fish for a heartier stew; for a Tripolitan-style kick, stir in 15 g harissa with the spices in Step 15 and reduce the hot paprika by half.
• Related recipes: For a milder Shabbat fish, see Moroccan Fish in Pepper-Tomato Sauce (dag marokai) or Israeli Fish with Herbed Chermoula.