Firm white fish fillets gently simmered in a fiery, garlicky tomato and paprika sauce, a North African-Jewish specialty popular for Sabbath meals.
Israeli Chraime is a real, traditional Israeli dish, known as Spicy Tomato-Braised Fish. Firm white fish fillets gently simmered in a fiery, garlicky tomato and paprika sauce, a North African-Jewish specialty popular for Sabbath meals.\n\nChraime originated with North African Jewish communities, particularly from Libya and Tunisia, and became a fixture of Israeli Sabbath and holiday tables, prized for its bold, spicy tomato sauce that pairs well with the Friday night meal.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 4
Heat olive oil in a wide pan and cook the garlic over low heat for 1 minute until fragrant but not browned.
Stir in sweet paprika, hot paprika and cumin, cooking for another 30 seconds.
Add crushed tomatoes and water, bring to a simmer, and cook for 15 minutes until the sauce thickens slightly.
Season the sauce with salt and lemon juice, then gently nestle the fish fillets into the sauce.
Cover and simmer gently for 10 to 12 minutes, spooning sauce over the fish occasionally, until just cooked through.
Garnish with fresh cilantro and serve warm or at room temperature, traditionally with challah or rice.
Cook the garlic gently over low heat rather than high, since burnt garlic turns bitter and dominates the sauce unpleasantly.
Simmer the fish gently rather than at a rolling boil, so it stays intact and doesn't overcook or fall apart.
Chraime is traditionally served warm or at room temperature, making it well-suited to being made ahead of Sabbath.
Adjust the amount of hot paprika or cayenne to control the heat level to taste.
Some households add a few whole preserved lemon wedges to the sauce for extra tang.
Serve with couscous instead of rice for a North African-leaning presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Chraime originated with North African Jewish communities, particularly from Libya and Tunisia, and became a fixture of Israeli Sabbath and holiday tables, prized for its bold, spicy tomato sauce that pairs well with the Friday night meal.
Firm white fish like cod, halibut or grouper hold up well to gentle poaching in the spicy sauce without falling apart.
Yes, it's traditionally made a day ahead for Sabbath meals and served at room temperature or gently reheated.
It has a noticeable kick from the paprika and cayenne, though the heat level can be adjusted by reducing the hot paprika if a milder version is preferred.
Per serving (320g / 11.3 oz) · 4 servings total
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