Chraime (Spicy Fish in Tomato and Pepper Sauce)
Local name: חריימה
In short: Thick fish steaks simmered in a fiery sauce of tomato, peppers, garlic and paprika, served with bread for mopping up every drop. It takes about 1 h in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 320 kcal
Chraime is a hot, garlicky fish dish that many Israeli families serve on Friday night. Firm white fish simmers gently in a sauce of tomato, peppers and plenty of garlic, colored by sweet and hot paprika and brightened with cumin and lemon. The sauce is the star, so serve it with bread or challah for mopping. It is easy to scale up for a crowd, and the sauce can be made ahead.
Instructions
- Pat the fish dry and season it with 1/2 tsp of the salt. Set it aside while you make the sauce.
- Heat the oil in a wide, deep skillet over medium heat. Cook the onion and bell pepper for 8 minutes, until soft, then add the garlic for 1 minute.
- Stir in the tomato paste, sweet paprika, hot paprika and cumin and cook for 1 minute so the spices bloom in the oil without burning.
- Add the crushed tomatoes, water, chili, sugar and remaining salt. Simmer uncovered for 15 minutes, until the sauce is thick and the oil rises to the surface.
- Nestle the fish into the sauce and spoon some sauce over the top. Cover and cook gently for 8 to 12 minutes, until the fish is opaque and flakes easily, about 63°C (145°F) inside.
- Add the lemon juice and herbs and serve hot, with challah or crusty bread to soak up the sauce.
Tips
- Do not stir once the fish is in. Spoon sauce over the pieces and let them steam, because moving them breaks them up.
- Thick salmon steaks also work well. Adjust the heat with the hot paprika and fresh chili, starting with half if you are unsure.
Questions and answers
How spicy is chraime?
It is meant to be properly spicy, but you control the heat with the hot paprika and fresh chili. Start with half and add more to taste.
What do you serve with chraime?
Challah or crusty bread for mopping the sauce, plus rice or couscous, Israeli salad and hummus. It is a common Friday night dish.
Can I make chraime ahead?
Make the sauce up to 3 days ahead, then add the fish and cook it just before serving. Cooked fish keeps for 2 days in the fridge and reheats gently.
How long does it take to make Chraime (Spicy Fish in Tomato and Pepper Sauce)?
About 1 h in total: 20 min of preparation and 40 min of cooking.
How many calories are in Chraime (Spicy Fish in Tomato and Pepper Sauce)?
About 320 kcal per serving, with 33 g of protein, 15 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 15 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
