Entree: Israel – Galilee – חריימה ➤ Chraime (Spicy North African-style tomato and red pepper braised fish)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 6 cloves garlic, minced, approx. 1 oz (28 g)
- 2 red bell peppers, roasted, peeled, and chopped, approx. 10 oz (280 g)
- 1 can (14 oz) (400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 ml) smoked paprika
- 1 tsp (5 ml) ground cumin
- 1/2–1 tsp (2.5–5 ml) cayenne pepper, to taste
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) lemon juice
- 4 firm white fish fillets, approx. 6 oz (170 g) each, skin removed if desired
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish
- Lemon wedges for serving

Instructions

1. Heat the olive oil in a wide skillet or shallow pan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Add the minced garlic and cook 1 minute until fragrant. Stir in the roasted chopped red peppers, crushed tomatoes, and tomato paste.
3. Season the sauce with smoked paprika, ground cumin, cayenne, salt, and black pepper. Add the fish stock or water and bring the sauce to a gentle simmer. Cook 8–10 minutes to meld flavors.
4. Taste and adjust seasoning, then stir in the lemon juice. Reduce heat to low so the sauce is at a gentle simmer.
5. Nestle the fish fillets into the sauce, spooning sauce over the tops. Cover and poach gently until the fish is opaque and flakes easily, about 8–12 minutes depending on thickness.
6. Remove from heat, garnish with chopped parsley or cilantro, and serve hot with lemon wedges and crusty bread or steamed rice.