Israeli Chraime (Spicy Tomato-Braised Fish)

About This Recipe

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.

Ingredients

Serves 4

• 800 gfirm white fish fillets (cod, halibut or grouper)
• 4 tbspolive oil
• 8garlic cloves(minced)
• 2 tbspsweet paprika
• 1 tbsphot paprika or cayenne
• 1 tspground cumin
• 400 gcrushed tomatoes
• 200 mlwater
• 1 tbsplemon juice
• 1 tspfine sea salt(to taste)
• 2 tbspchopped fresh cilantro

Instructions

1. 1

   Cook the garlic and spices

   Heat olive oil in a wide pan and cook the garlic over low heat for 1 minute until fragrant but not browned.

2. 2

   Bloom the paprika

   Stir in sweet paprika, hot paprika and cumin, cooking for another 30 seconds.

3. 3

   Build the sauce

   Add crushed tomatoes and water, bring to a simmer, and cook for 15 minutes until the sauce thickens slightly.

4. 4

   Add the fish

   Season the sauce with salt and lemon juice, then gently nestle the fish fillets into the sauce.

5. 5

   Poach the fish

   Cover and simmer gently for 10 to 12 minutes, spooning sauce over the fish occasionally, until just cooked through.

6. 6

   Serve

   Garnish with fresh cilantro and serve warm or at room temperature, traditionally with challah or rice.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions