Entree: Israel – Negev – חריימה ➤ Chraime (Spicy North African Jewish tomato and pepper fish stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2-3 fresh red chiles (e.g., Aleppo or red Fresno), finely chopped, or 1-2 tbsp (15-30 g) harissa paste to taste
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) water or fish stock
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground coriander
- 1/4 tsp (1.25 ml) ground turmeric
- 1/2 tsp (2.5 ml) sugar (optional, to balance acidity)
- Salt to taste, about 1 to 1 1/2 tsp (5–7.5 g)
- 4 firm white fish fillets, approx. 6 oz (170 g) each (e.g., cod, halibut, or grouper)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Lemon wedges for serving

Instructions

1. Heat the olive oil in a large skillet or shallow saucepan over medium heat. Add the sliced onion and cook until soft and translucent, 6–8 minutes.
2. Add the minced garlic and chopped chiles (or harissa) and cook 1–2 minutes until aromatic, stirring to avoid burning.
3. Stir in the tomato paste and spices (paprika, cumin, coriander, turmeric) and cook 1 minute to bloom the flavors.
4. Add the crushed tomatoes, water or fish stock, lemon juice, sugar (if using), and salt. Bring to a gentle simmer and simmer uncovered for 10 minutes to meld flavors and slightly thicken.
5. Taste and adjust seasoning for salt, heat, and acidity. Reduce heat to low so the sauce is at a gentle simmer.
6. Nestle the fish fillets into the sauce in a single layer. Spoon sauce over the tops, cover the pan, and poach gently until fish is opaque and flakes easily, about 6–10 minutes depending on thickness.
7. Remove from heat; scatter chopped cilantro or parsley over the stew and let rest 2 minutes. Serve with lemon wedges and bread, couscous, or steamed rice to soak up the sauce.