Chrime – Fish in Tomato Sauce Recipe
This Moroccan-inspired fish dish is simple, easy, and effortless. Also known as Chraime, this fish in tomato sauce takes less than 30 minutes to prepare. Made with fresh tomatoes, spicy paprika, and smoky cumin, this dish is bursting with flavor. It can be served as a meal on its own with rice, couscous, or crusty 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 have never tried this dish called ‘Chraime’ here in Israel.
Not long ago, we were at a friend’s place for dinner and had this delicious fish there. Turns out Ziv grew up eating this dish in his ‘Kibbutz’. And now my Aadi has also fallen in love with this fish.
What is chraime?
For you and me, it’s just a dish with fish in tomato sauce. But, 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 Israeli Jews 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 during the Jewish New Year (Rosh Hashanah) and 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 am 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.
Why make this fish
- This traditional recipe is very simple and easy.
- 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, yet very light and refreshing.
- You will love this fish dish even if you don’t appreciate Moroccan food. You can serve this with steamed rice or couscous, but traditionally, this fish is 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 the sauce, this is wonderful.
Ingredients and substitutes
- Fish – Traditionally, any white fish works for this dish. Today, I have used yellow fish. Commonly used is Tilapia, also known as Amnon in the Middle East or Musht in Arabic. Also, I have tried this with seabass fillet and halibut.
- Tomatoes – I love using fresh chopped tomatoes, of course. And yet, canned crushed tomatoes work great, too!
- Tomato paste – Not too much, and yet it adds a lovely tangy taste, rich color, and thickness to the sauce.
- 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. I love a little Cayenne.
- Sugar – we caramelize a little sugar. This adds a light sweetness but mainly helps deepen the color of the sauce.
- Onion and garlic – we use fresh garlic and onions for their fresh flavor. Make sure to cook the onions until they are slightly caramelized.
Step-by-step: Chraime – Fish in tomato sauce
- Sauté – In a large skillet over medium heat, add the olive oil and garlic. Cook for 30 seconds, then add the onions and saute until lightly caramelized, about 3 to 4 minutes.
Pro tip – Adding a slight caramelization to the onions will enhance the flavor of this dish. - Spices – Add the spices and tomato paste. Sauté for another 2 minutes until fragrant.
- Tomatoes – Add the chopped tomatoes and combine well. Cover the pot and let it simmer for 10 minutes. Then, mash the softened tomatoes with a vegetable masher.
Pro tip – Mashing the tomatoes will make a smooth sauce that will soak into the fish beautifully. - Fish – Add the water and combine well. Then gently place the fish pieces in the tomato sauce, tucking them into the sauce.
- Simmer – Cover the pan and simmer for 10 minutes. Flip the fish and season with salt and pepper. Sprinkle some cilantro or parsley. Cover the pan and cook another 5 to 8 minutes until the fish is ready.
- Garnish – When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley.
- Enjoy!
Frequently asked questions
Leftovers will keep in the refrigerator for up to 4 days. You can even freeze it in the freezer for up to a month.
Any fish you like to eat would be great. Traditionally, any white fish works for this dish. Today, I have used yellow fish. Commonly used is also Tilapia, also known as Amnon in the Middle East or Musht in Arabic. Also, I have tried this with seabass fillet as well as halibut.
You can serve this with challah bread, but I love a nice crusty bread like ciabatta or a baguette. Of course, steamed white rice or couscous is a great option too.
Moroccan Fish in Spicy Tomato Sauce Chraime
This Moroccan-inspired fish dish is simple, easy, and effortless. Also known as Chraime, this fish in tomato sauce takes less than 30 minutes to prepare. Made with fresh tomatoes, spicy paprika, and smoky cumin, this dish is bursting with flavor. You can serve it as a meal on its own with rice, couscous, or crusty bread.
Video
Ingredients
- 2 lb (500 g) Fish (halibut, sea bass, tilapia, grey mullet)
- 2 tbsp Olive oil
- 4 – 5 large Garlic cloves finely chopped
- 2 cup Onion finely chopped
- 2 tbsp Tomato paste
- 4 cup (450 g) Fresh tomatoes finely chopped
- 2 tbsp Smoked paprika
- 1 tbsp Hot paprika
- 1 tbsp Cumin powder (I used 1 tsp)
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 cup (240 ml) Water
- ¼ cup Fresh Cilantro or parsley Chopped
Method
- Sauté – In a large skillet over medium heat, add the olive oil and garlic. Cook for 30 seconds, then add the onions and saute until lightly caramelized, about 3 to 4 minutes.2 tbsp Olive oil, 4 – 5 large Garlic cloves, 2 cup Onion
- Spices – Add the spices and tomato paste. Sauté for another 2 minutes until fragrant.2 tbsp Tomato paste, 2 tbsp Smoked paprika, 1 tbsp Hot paprika, 1 tbsp Cumin powder
- Tomatoes – Add the chopped tomatoes and combine well. Cover the pot and let simmer for 10 minutes. Then, mash the softened tomatoes with a vegetable masher.4 cup Fresh tomatoes
- Fish – Add the water and combine well. Then gently place the fish pieces in the tomato sauce, tucking them into the sauce.2 lb Fish , 1 cup Water
- Simmer – Cover the pan and simmer for 10 minutes. Flip the fish and season with salt and pepper. Sprinkle some cilantro or parsley. Cover the pan and cook another 5 to 8 minutes until the fish is ready.1 tsp Kosher salt, 1 tsp Black pepper
- Garnish – When done, taste and adjust the seasoning. Garnish with fresh cilantro or parsley.¼ cup Fresh Cilantro or parsley
- Enjoy!
Notes
- Choose a fleshly fish with fewer bones so you can enjoy this dish.
- I am using fresh tomatoes because I get beautiful fresh tomatoes in my market, but feel free to use canned crushed tomatoes as well.
- Don’t make haste; give the ingredients time to saute, sweat, and simmer. The dish may take a few minutes more, but the flavor will be delicious.
- This is one of those dishes that tastes better the next day, so feel free to add this to your make-ahead dishes rotation.
- Ideally, this is a meal on its own with just a side of bread and garden salad. But, we love to serve a side of sauteed fresh veggies such as broccoli, green beans, or mushrooms.
Equipment you will need
Nutrition
Tried this recipe?
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Amazing recipe, easy quick and delicious..I used tilapia and did not fry beforehand!
Thank you for the lovely feedback, Jocelyne. Happy you enjoyed this recipe.
Unforgettable! Was looking for cake decorating ideas when I came across your recipe for fish?. I had freshly caught Sweep and had been given beautiful sweet cherry tomatoes which I needed to use up. I didn’t have hot paprika or cilantro so just left them out. I made the sauce and then tipped it over the raw fish and popped it into the oven. Served over brown rice – delicious! Thank you – this is a keeper (as per my husband)!
Thank you, Shelly. So happy you enjoyed this recipe. It is my husbands favorite too.
I made this recipe with salmon and the flavors were delicious! The fish came out very moist, and my family likes dry fish better. Have you ever tried cooking the fish in the oven once the sauce is cooked? Or if you have any other suggestions, I’d love to hear them!!
Hey, Ann. Perhaps you can pan fry the fish. Make the sauce separately. Then add the fish to the sauce. That way the fish will be dry and not soak up all the sauce. I hope this helps.
This recipe looks fantastic! I plan on making this as a starter for our Sukkot meal. Did you ever add lemon to the dish? Do you think that adding some lemon would take away from the flavor? Thank you!
Hey Aliza. No, I love adding lemon juice as well. For one it takes away from the fishy taste, and second, it makes the dish more refreshing.
Just make sure the tomatoes are not too sour. Or too much lemon will end up with a sour Chraime. Let me know how you enjoyed it. Thanks
I’ve really got into cooking with Moroccan flavours lately – I’ll be bookmarking this, perfect for an autumn evening 🙂
I think you will love these Amy
We love Morrocan food, and I love to use Morrocan spices in my kitchen. What a lovely colour of this dish.
Thanks, Jagruti. I think you will love this one.
This stew looks delicious. My mamma would make something similar to this. Not with the Moroccan flavors but more with the Italian ones. I imagine a firm fleshed fish such as cod would also work as well. Cod is readily available here and I use it a lot in our baked fish. I know Hubby would love this and I would too.
Thanks, Marisa. Yes, I bet the Italian flavors do well as well.
My husband has been begging for dinners with a kick of spice lately. This one has been added to the list. Looks amazing!
Thank you, Lorie. I hope you make this for him.
Totally loved this recipe.We are a family of seafood lovers and this is what my family would love to have.
Thanks, Prasanna. We love fish and seafood too.
It’s really amazing that you can get such a good meal prepared in 30 minutes. This looks so wholesome and love the spice combinations. Perfect for an autumn comforting meal.
Thanks Amy, Yes, fish cook very quickly usually.