Entree: Israel – Mediterranean Israeli – חריימה ➤ Chraime (Spicy tomato-and-garlic North African Jewish fish stew popular in Israeli Mediterranean cuisine)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (cod, haddock, sea bass, or similar)
- 3 tbsp (45 ml) olive oil
- 8 cloves garlic, thinly sliced — about 2 oz (60 g)
- 1 medium yellow onion, finely chopped — about 6 oz (170 g)
- 1 red bell pepper, seeded and finely chopped — about 6 oz (170 g)
- 1 28-oz (800 g) can crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) lemon juice
- 2 tsp (8 g) sweet paprika
- 1 tsp (4 g) smoked paprika (optional)
- 1 tsp (4 g) ground cumin
- 1/2 tsp (1 g) cayenne pepper, or to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) water or fish stock
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) olive oil for finishing (optional)

Instructions

1. Pat the fish fillets dry, season lightly with 1/2 tsp (1 g) salt and a pinch of black pepper, and set aside while you prepare the sauce.
2. In a wide, heavy skillet or shallow pan with a lid, heat 3 tbsp (45 ml) olive oil over medium heat. Add the sliced garlic and cook gently until fragrant and just beginning to color, about 1–2 minutes; remove and reserve a few slices for garnish if desired.
3. Add the chopped onion and red bell pepper to the pan and sauté until softened, about 6–8 minutes. Stir in the crushed tomatoes, tomato paste, lemon juice, sweet paprika, smoked paprika, cumin, cayenne, remaining salt, and 1 cup (240 ml) water or fish stock. Bring to a simmer and cook 10–12 minutes to meld flavors and slightly reduce.
4. Taste the sauce and adjust seasoning. Nestle the seasoned fish fillets into the simmering sauce, spooning sauce over the tops so they are partially submerged. Cover and simmer gently for 8–12 minutes, depending on fillet thickness, until the fish is opaque and flakes easily with a fork.
5. Remove the pan from heat, sprinkle with chopped fresh cilantro or parsley and the reserved garlic slices, and drizzle 1 tbsp (15 ml) olive oil over the stew if using. Serve immediately with crusty bread, couscous, or rice to soak up the sauce.