This Moroccan inspired fish dish is simple, easy and effortless. Also known as Chraime here in Israel this fish in spicy tomato sauce takes less than 30 minutes to prepare. And with sweet crushed tomatoes spiced with hot paprika and smoky cumin, this dish is bursting with flavor, while also light and refreshing. It can be served as a meal on its own with rice, couscous or bread.
I am a huge fan of Moroccan cuisine. In fact, our whole family is. We have eaten Moroccan fish in restaurants before, and yet, I had never ever tried this dish, which is called 'Chraime' here in Israel.
Not long ago we were at a friends place for dinner and there we had this delicious fish. Turns out Ziv grew up eating this fish in his 'Kibbutz' and now my Aadi has also fallen in love with it. So, I graciously asked my host what this dish was.
A little history I learned about chraime
Chraime is a delicious Sephardic recipe made using white fish with a tangy and spicy sauce made using tomatoes and hot smoked paprika. Sephardic Jews are Moroccan Jews and Israel Jew of North African origin. They cook this fish in spicy tomato sauce, mainly on Friday night, aka Shabbat dinner. In addition, it's also popular on the Jewish new year (Rosh Hashanah) and on Passover. Another common fish dish made during Rosh Hashanah and Passover is the Gefilte fish with horseradish which I shared with you before.
So, it's a very special dish and I can see why. I learned something new. Of course, since then I have made this a few times and happy to say both Ziv and Aadi really enjoy it. And we make it a few times during the year, but not necessarily on Fridays or the above holidays.
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About this recipe
The traditional recipe is very simple and easy. You don't even have to lightly brown the fish. And the flavors are truly wonderful with the sweet crushed tomatoes and sweet smoked paprika. Also, the smoky cumin and hot paprika really get your taste buds singing. It's a perfect balance of sweet, spicy and tangy, and yet very light and refreshing.
Even if you don't appreciate Moroccan food you will fall in love with this fish dish. You can serve this with steamed rice, or couscous like I have done or as traditionally eaten with challah or pita bread. I love to enjoy the sauce with a crusty French baguette. So, if you love eating crusty bread soaked up in sauce, this is wonderful.
A personal twist
Like I said, traditionally you do not need to fry the fish until lightly golden. You can just add the pieces to the sauce just as is. And I highly recommend you drain any excess moisture to prevent thinning the sauce too much. The sauce is really delicious. So while the traditional recipe uses only fresh white fish I have tried a few other things too.
Try using the leftover sauce with eggs (Shakshuka style). I have also used it with meatballs, which my kids love very much. And, I have even made this with chicken. I saute the chicken in oil then add all the rest of the ingredients. Honestly, the sauce is so delicious on its own you can add anything or nothing. My kids will eat this sauce over steamed rice.
Ingredients and substitute (pin)
- Fish - Traditionally, any white fish works for this dish. Today I have used Tilapia also known as Amnon here in Isreal or Musht in Arabic. Also, I have tried this with seabass fillet as well as halibut.
- Crushed tomatoes - You can use fresh tomatoes of course and I do that sometimes. And yet, canned tomatoes do give it a nice thickness and color compared to fresh ones. While you can also use about 2 cups of chopped fresh tomatoes instead.
- Tomato paste - I do not use much. And yet it does add a nice sweetness and color to this dish.
- Paprika - Here I am using sweet smoked and hot but again you can change it to suit your preference. You can add more of either. Personally, I love the hot paprika. And yet, if necessary feel free to omit the hot paprika altogether.
- Ginger powder - In Moroccan cuisine ground ginger is used and not fresh ginger. And yet, often I have been guilty of substituting fresh ginger when possible. So, go ahead and add 1 tsp of fresh ginger and I won't tell anyone.
Step by step instructions (pin)
Lightly fry fish - Optional (can only be done with Amnon style sliced fish)
- Season flour with salt, pepper, and paprika
- Coat fish on all sides with flour
- Add one tablespoon of oil in a frying pan and
- Lightly cook on both sides until slightly golden (2 minutes on each side)
- Remove and set aside - keep warm.
The traditional method (all other fish)
- Heat oil in a skillet.
- Saute the onion and garlic until translucent.
- Add tomato paste, spices, salt, and pepper - saute a minute.
- Then, add the can of crushed tomatoes and water.
- Stir well - let cook covered for 10 minutes.
- Gently place the fish in the tomato sauce.
- Shimmy/shake the pan so the fish sinks into the sauce.
- Cover again and cook another 10 minutes.
- Sprinkle with chopped fresh cilantro.
- Serve with steamed rice, couscous, pita bread, challah or try crusty French baguette.
- Enjoy!
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Recipe
Moroccan Fish in Spicy Tomato Sauce Chraime
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Ingredients
- 1 lb (500 g) Fish (halibut, sea bass, tilapia, grey mullet)
- ½ cup (0.5 cup) Onion chopped
- 1 tsp (1 tsp ) Garlic minced
- 3 tbsp (50 g) flour optional
- 2 tbsp (2 tbsp ) Cooking oil
- 1 tbsp (1 tbsp ) Olive oil
- 1 tbsp (1 tbsp) Tomato paste
- 15 oz (450 g) Crushed tomatoes
- 1 cup (250 ml) Water
- 2 tbsp (2 tbsp) Smoked paprika
- 1 tbsp (1 tbsp) Hot paprika
- 1 tsp (1 tsp) Ginger powder
- 1 tsp (1 tsp ) Cumin powder
- 1 tsp (1 tsp) Salt
- 1 tsp (1 tsp ) Pepper
- ¼ cup (0.25 cup) Fresh Cilantro Chopped
Instructions
Lightly fry fish - Optional (can only be done with Amnon style sliced fish)
- Season flour with salt, pepper, and paprika
- Coat fish on all sides with flour
- Add one tablespoon of oil in a frying pan and
- Lightly cook on both sides until slightly golden (2 minutes on each side)
- Remove and set aside - keep warm.
The Traditional method (all other fish)
- Heat oil in a skillet
- Saute the onion and garlic until translucent
- Add tomato paste, spices, salt, and pepper - saute a minute
- Then add the can of crushed tomatoes and water
- Stir well - let cook covered for 10 minutes.
- Gently place the fish in the tomato sauce
- Shimmy/shake the pan so the fish sinks into the sauce
- Cover again and cook another 10 minutes
- Sprinkle with chopped fresh cilantro.
- Serve with steamed rice, couscous, pita bread, challah or try crusty French baguette.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Renee Gardner
This looks so yummy! Love that you have provided so much extra information about the fish. Thank you!
Veena Azmanov
Thanks, Renee, Yes, my posts are usually very detailed. Glad you found it useful.
Nicoletta Sugarlovespices
That sauce does look like something you could devour on its own! Especially with the sweet smoked paprika. I like fish and this might be a new way to cook it. Thank you
Veena Azmanov
Absolutely, Nicoletta. The sauce is really wonderful on its own.
Nicolas Hortense
Even though I'm mainly a vegetarian now, I wouldn't mind having this every now and then. A spiced tomato mixture with beautiful flaky fish, you just can not go wrong with that!! (:
Veena Azmanov
Thanks, Nicolas. I do hope you can try this. It's really simple and easy.
Denise
The flavors in this dish! It would be so satisfying to eat!
Veena Azmanov
Thanks, Denise. I hope you try this.
Dawn
Love all the warming flavours in this one! Looks and sounds so comforting...just perfect for the cooler months 🙂
Veena Azmanov
Thanks Dawn. I hope you try this one. It's really delish.
Jenni LeBaron
This looks fantastic. Super healthy, hearty and comforting! I would probably serve this over a bed of cauliflower rice.
Veena Azmanov
Definitely hearty and comforting. Thanks, Jenni.
Gloria
I love Moroccan flavours, but have never tried them on fish. This looks so good. I would love this for dinner. The spicy tomato sauce is amazing. I will have to give this recipe a try soon. We do love fish, and eat it often. Love how quickly this comes together.
Veena Azmanov
Thanks, Gloria. I think you will enjoy this dish.
shobee
I will surely make this. This looks soooo good.
Veena Azmanov
Thanks Shobee
Kelly Anthony
I've never had fish stew before, but it looks super savory and perfect for the cold weather coming!!
Veena Azmanov
Thank you, Kelly, Yes this is perfect for the cold weather.
Elaine Benoit
My sister used to make something very similar to this, but I haven't had it in a long time. I'm excited that I found your recipe so I can have it again! Your recipe looks so incredibly delicious!
Veena Azmanov
Thank you, Elaine. You will love this one. You must try.