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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Mild tilapia provides the perfect palette for the accompanying spices, cilantro and rich tomatoey based sauce. I used the non frying method. It was absolutely delicious and came together so easily. To replace the hot paprika, I added very hot pepper to the sweet and smoked paprika and hand crushed whole canned plum tomatoes. We had it with green beans over basmati rice. Will definitely make again and again.