Israeli
Chraime
Chraime is a Libyan-Israeli fish dish simmered in a bold red sauce of garlic, paprika, cumin, caraway, tomato paste, and hot pepper. It is served warm with plenty of sauce for dipping challah or spooning over couscous.
Ingredients
- Firm white fish steaks or fillets, such as grouper, sea bass, or cod350g
- Lemon juice1 tbsp
- Kosher salt1 tsp, divided
- Garlic cloves5 large
- Sweet paprika1 tbsp
- Hot paprika or cayenne1/2 tsp
- Ground cumin1 tsp
- Ground caraway1/2 tsp
- Tomato paste2 tbsp
- Neutral oil or olive oil3 tbsp
- Fresh red chili, sliced1 small
- Water3/4 cup
- Sugar1/2 tsp
- Fresh cilantro leaves2 tbsp, chopped
Method
- Pat the fish dry, rub it with the lemon juice and 1/4 tsp salt, and let it sit for 10 minutes while you prepare the sauce.
- Crush the garlic with the remaining salt in a mortar or on a cutting board until it becomes a rough paste.
- Mix the garlic paste with the sweet paprika, hot paprika, cumin, caraway, and tomato paste to make a thick red spice paste.
- Heat the oil in a shallow sauté pan over medium heat, add the sliced chili, and fry for 30 seconds until fragrant.
- Add the spice paste and fry it gently for 2 to 3 minutes, stirring constantly, until the oil turns deep red and the paste smells roasted.
- Pour in the water gradually while stirring to loosen the paste into a smooth sauce.
- Add the sugar, bring the sauce to a simmer, and cook uncovered for 5 minutes until slightly thickened.
- Taste the sauce and adjust salt or heat, keeping it bold because the fish will soften the flavor.
- Nestle the fish into the sauce in a single layer and spoon sauce over the top.
- Cover and simmer gently for 10 to 12 minutes, basting once or twice, until the fish is just cooked through and flakes easily.
- Rest the chraime off the heat for 5 minutes, then sprinkle with cilantro and serve with challah, couscous, or white rice.
Common questions
What fish can I substitute if I can’t find grouper, sea bass, or cod for chraime?
Use any firm, mild white fish that won’t fall apart in sauce: haddock, halibut, snapper, hake, or monkfish. Avoid delicate fish like tilapia or sole, which can break up before the sauce finishes simmering.
How long should I cook the fish in the sauce, and how do I know when it’s done?
Simmer the fish gently in the sauce until it turns opaque and flakes easily, usually 8 to 12 minutes depending on thickness. Don’t boil hard; aggressive bubbling can break the fish and make it dry.
What are the most common mistakes when making chraime?
The biggest mistakes are burning the paprika paste, adding too little water, and overcooking the fish. Keep the spice paste moving, add water gradually, and simmer at a gentle heat so the sauce stays smooth and the fish stays tender.
How should I store leftover chraime, and does it reheat well?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat very gently on the stove over low heat, just until warmed through. Add a splash of water if the sauce has thickened too much.
What should I serve with chraime to make it a full meal?
Serve chraime with bread to soak up the sauce, or with couscous, rice, or boiled potatoes. A simple salad or pickled vegetables works well on the side because the sauce is bold, spicy, and tangy.