Chraime
חריימה
Tender fish fillets simmered in a fiery, garlic-rich tomato sauce spiked with caraway and paprika — chraime is the beloved Shabbat fish of Libyan and North African Jews. A pareve dish of great depth and color, it is made fresh for Friday night and often eaten cold for Saturday lunch.
Ingredients
- •4 white fish fillets (sea bass, cod, or grouper)
- •1 can crushed tomatoes
- •8 garlic cloves, sliced
- •3 tbsp olive oil
- •2 tsp sweet paprika
- •1 tsp hot paprika or cayenne
- •1 tsp caraway seeds
- •½ tsp cumin
- •Fresh cilantro
- •Salt
- •Squeeze of lemon
Instructions
- 1
Heat olive oil in a wide pan. Fry garlic until just golden (not burnt).
- 2
Add all spices and fry 30 seconds until fragrant.
- 3
Add crushed tomatoes and ½ cup water. Simmer 15 minutes until sauce thickens.
- 4
Season fish with salt. Place in the sauce in a single layer.
- 5
Simmer on low heat 12–15 minutes, spooning sauce over the fish.
- 6
Finish with fresh cilantro and a squeeze of lemon.
- 7
Serve with crusty bread to soak up the sauce.
Kosher notes
Pareve fish dish. Can be served before meat or with a dairy meal.
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