About the Recipe
I don’t think I’ve ever received so many compliments on my Shabbat Moroccan fish! My family couldn’t stop talking about it, and honestly, it was one of the easiest versions I’ve ever made.
Chraime is a classic Moroccan dish made with tender fish simmered in a rich, spicy tomato sauce. It’s bold, comforting, full of flavor, and absolutely perfect for soaking up with fresh challah. This is definitely going to become one of your new favorite Shabbat recipes!
Ingredients
Ingredients:
• About 2 lb white fish fillets (cod, halibut, sea bass, etc.) or salmon if preferred
• ½ cup light olive oil
• 2 heaping tbsp sweet paprika (not smoked)
• 1 tbsp cayenne pepper (adjust to your preferred spice level)
• 2 tsp ground cumin
• 2 tsp salt
• 1 generous handful chopped garlic
• ½ cup tomato paste
• Juice of 1 lemon (about ½ cup)
• 6–8 lemon slices, peel on
• 2 cups water
• 1 bunch cilantro, chopped
Recommended Tools:
Food Chopper (Amazon Link)
Gold Spice Box (Amazon Link)
Gold Lemon Juicer (Amazon Link)
Gold Tongs (Amazon Link)
Preparation
Directions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the paprika, cayenne, cumin, and salt, stirring for about 30 seconds to bloom the spices. Be careful not to let the spices burn.
3. Stir in the chopped garlic, then add the tomato paste and cook for about 1 minute.
4. Pour in the water, lemon juice, and the lemon slices (with the peel on). Mix well, bring to a gentle simmer, then reduce the heat, cover, and cook for 20 minutes.
5. Nestle the fish fillets into the sauce, spooning the sauce over each piece so they’re well coated.
6. Cover and cook for another 10 minutes, or until the fish is just cooked through.
7. Finish with the chopped cilantro and serve with plenty of fresh challah to soak up every last bit of the sauce.