Israeli · Dinner · Easy
Chraime (Fish in Spicy Tomato Sauce)
0.0 (0 ratings)- Total
- 45 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 265
Cod gently poaches in a brick-red sauce of tomato, garlic and paprika in this North African Jewish favorite cooked in Israel.
A shallow pan lets the sauce reduce while the fish stays in large flakes. Chraime (Fish in Spicy Tomato Sauce) brings garlic, paprika and cumin together in a rich red base, a North African Jewish preparation also found on tables in Israel.
Choose thick pieces of cod or another firm white fish. Let the sauce reach its final consistency before adding them, then keep the heat gentle; hard boiling can break the fillets before they reach the plate.
Method
Heat the olive oil in a wide lidded skillet over medium-low heat. Cook the garlic for until fragrant, then stir in tomato paste, paprika, cumin and cayenne for until the oil turns red.
Add the crushed tomato, water and salt. Simmer uncovered over medium-low heat for , stirring occasionally, until the sauce thickens enough to coat a spoon.
Nestle the cod into the sauce and spoon some over each piece. Cover and cook over low heat for until the thickest part reaches 145°F and flakes easily.
Drizzle with lemon juice and scatter over the cilantro. Lift each portion out with a wide spatula and spoon the sauce around it.
Forkue tips
- Haddock or hake can replace cod; choose similarly thick portions so they cook at the same pace.
Storing and reheating
Refrigerate fish in its sauce for up to 2 days. Warm covered over low heat, adding a spoonful of water if the sauce has tightened, and stop heating as soon as the fish is hot.
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Kitchen gear
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Chraime (Fish in Spicy Tomato Sauce): FAQ
Is chraime very spicy?
It can be, but the heat is adjustable. Halve the cayenne for a gentler sauce while keeping the paprika and garlic.
Can I use frozen fish?
Yes. Thaw it completely and pat it dry first, otherwise the released water can thin the tomato sauce.
How do I store and reheat Chraime (Fish in Spicy Tomato Sauce)?
Refrigerate fish in its sauce for up to 2 days. Warm covered over low heat, adding a spoonful of water if the sauce has tightened, and stop heating as soon as the fish is hot.
How long does Chraime (Fish in Spicy Tomato Sauce) take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Chraime (Fish in Spicy Tomato Sauce)?
The key ingredients are cod, garlic, tomato paste, paprika, ground cumin and cayenne pepper, plus pantry basics.
Any tips for Chraime (Fish in Spicy Tomato Sauce)?
Haddock or hake can replace cod; choose similarly thick portions so they cook at the same pace.
