Moroccan Fish in Tomato Sauce (Chraime)

A Purim Break Fast “Hada” Tradition

Moroccan Fish in Tomato Sauce (Chraime) is a delicious Sephardic recipe comprised of white fish. It is prepared with a tangy and spicy tomato sauce, highlighted with smoked paprika and fresh cilantro on top.

Moroccan Chraime

Chraime is traditionally prepared by Sephardic Jews (such as Moroccan Jews and Israeli Jews of North African origin). It is typically prepared and eaten on Friday night for Shabbat dinner. Our family tradition also includes it for breaking the Purim fast.

Preparing Moroccan Fish in Tomato Sauce

The recipe is very simple but the flavor is out of this world! You can make it very quickly. It only requires a few simple ingredients. Garlic, olive oil, paprika, tomatoes, cilantro and of course the star of the show, the fish.

You can use canned diced tomatoes or fresh tomatoes. The traditional fish to use is a flaky white fish such as cod, haddock, halibut perch, whiting, or flounder. However, you can also use salmon just as well. I prefer fresh fish, but often use frozen filets with great success. Whichever fish you decide to use, the result is failproof.

You want to start by making the sauce. In saucepan, add oil and sauté garlic and paprika. Reduce to low-medium heat and add water and tomato. Simmer for 15 minutes. (If you prefer a rustic smoky flavor, heat the pan, then toast the paprika powder for 20-30 seconds first.)

Add the fish in a single layer over the sauce. Sprinkle the cilantro, cover and simmer for another 15 minutes. Remove, salt and pepper to taste. Serve warm.

I hope you enjoy this staple dish from Morocco. Share it with family and friends.

Moroccan Fish in Tomato Sauce (Chraime)

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5 from 6 votes

Prep time: 15 minutes minutes

Cook time: 30 minutes minutes

Total time: 45 minutes minutes

Servings: 6 people

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DESCRIPTION

Moroccan Fish in Tomato Sauce, known as Chraime, is a flavorful and aromatic dish that brings together the rich spices and vibrant flavors of North African cuisine. This recipe combines tender fish fillets with a savory tomato-based sauce infused with a blend of spices such as cumin, paprika, and cayenne pepper. The dish is complemented by the addition of garlic, onions, and a touch of tanginess from lemon juice. Traditionally served with crusty bread or couscous, this dish offers a delightful balance of textures and flavors that will transport your taste buds to the bustling streets of Morocco.

INGREDIENTS

 

1x2x3x

• ▢ 2 cloves garlic (minced)
• ▢ 1 cup water
• ▢ 1 teaspoon paprika
• ▢ 5 sprigs cilantro (well rinsed and chopped)
• ▢ 2 tablespoons olive oil
• ▢ 28 ounces diced tomatoes (or 5-7 diced fresh tomatoes)
• ▢ 1 pound Cod filets (substitute with any firm white fish ie: perch, whiting, etc. Salmon works too.)
• ▢ salt (to taste)
• ▢ ground black pepper (to taste)
• ▢ 1 jalapeno pepper (optional) (minced )

INSTRUCTIONS

 

• In saucepan, add oil and sauté garlic and paprika. Reduce to low-medium heat and add water and tomato. Simmer for 15 minutes.
• Add fish last and spoon sauce over to coat filets. Sprinkle chopped cilantro over the fish. Cover and simmer for another 15 minutes. Serve warm.

NUTRITION

Calories: 129kcalCarbohydrates: 6gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 57mgPotassium: 582mgFiber: 1gSugar: 3gVitamin A: 361IUVitamin C: 18mgCalcium: 58mgIron: 2mg

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Check out my other Purim recipes here.

Read more about Purim traditions here.