Spicy Fish in Tomato Sauce (Chraime)
חריימה ChraimeSay it: khra-MEH
Chraime is a beloved main dish in Libyan and Moroccan-Jewish homes, traditionally served for Shabbat dinner or festive meals. Firm white fish fillets are gently simmered in a rich, spicy sauce made from tomatoes, garlic, paprika, and cumin. The result is tender fish bathed in a vibrant, fiery tomato broth that soaks into bread or couscous. Its bold North African flavors and bright red color make it a centerpiece that warms both body and spirit.
Spicy Fish in Tomato Sauce (Chraime)
חריימה, Chraime
Pronounced khra-MEH
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and cook, stirring often, until soft and golden, about 8 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Stir in the sweet paprika, hot paprika or cayenne, cumin, salt, and black pepper. Cook the spices for 30 seconds to release their aroma.
Add the tomato paste and stir for 1 minute. Pour in the crushed tomatoes and water. Bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Taste the sauce and adjust salt or chili if needed. Gently place the fish fillets in the sauce, spooning some sauce over the tops so they are partially submerged.
Cover the skillet and simmer gently for 10–12 minutes until the fish is opaque, flakes easily, and reaches 145°F (63°C) internally.
Remove from heat and drizzle with fresh lemon juice. Sprinkle generously with chopped cilantro or parsley.
Let the dish rest for 5 minutes before serving so the fish absorbs more flavor from the sauce.
Regional variants
Some families add sliced bell peppers or potatoes to the sauce for a heartier version. Tunisian Jews often include harissa for extra heat and a touch of caraway.
Cook's notes
- Use the freshest fish possible; it should smell like the sea, not fishy. Thicker fillets work best as they stay moist.
- The sauce can be made a day ahead and refrigerated; simply reheat and add the fish when ready to serve.
- Adjust the heat level by reducing the hot paprika—traditional Libyan versions are quite spicy.
Serve with
Fresh challah, crusty bread, or couscous to soak up the sauce; often accompanied by a simple green salad.
Make ahead and storage
The sauce can be prepared up to 2 days ahead and refrigerated. Reheat gently before adding fresh fish; leftovers reheat well the next day.
