Entree: Morocco – Moroccan Jewish Cuisine – Chraime (North African Jewish spicy tomato and chili fish stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 1/2 lb (680 g) firm white fish (cod, halibut, or sea bass), cut into 6–8 portions
- 1 1/2 tsp (7 g) fine salt, divided, plus more to taste
- 1/2 tsp (2 g) black pepper
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium yellow onion, finely chopped, about 6 oz (170 g)
- 4 garlic cloves, minced
- 1 tbsp (15 g) sweet paprika
- 1 tsp (2 g) smoked paprika or 1/4 tsp (1 g) cayenne for heat (adjust to taste)
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (1 g) ground turmeric (optional)
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes, undrained, about 1 1/2 cups (360 g)
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) white wine vinegar or lemon juice
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 tbsp (30 ml) olive oil (additional, for finishing)
- 4 hard-boiled eggs, peeled (optional, for serving)

Instructions

1. Season fish portions with 1 tsp (5 g) salt and black pepper; set aside. Heat 3 tbsp (45 ml) olive oil in a wide skillet or shallow Dutch oven over medium heat.
2. Add the chopped onion and cook until softened and translucent, 6–8 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the sweet paprika, smoked paprika or cayenne, cumin, and turmeric; cook 30–60 seconds to bloom the spices. Add the tomato paste and cook 1–2 minutes, stirring.
4. Add the diced tomatoes and fish stock (or water). Bring to a gentle simmer, scraping up any browned bits. Simmer 8–10 minutes until the sauce slightly thickens. Taste and add remaining 1/2 tsp (2 g) salt, vinegar or lemon juice, and sugar if using.
5. Gently nestle the seasoned fish portions into the simmering sauce. Spoon sauce over the fish, cover, and poach gently for 6–10 minutes depending on thickness, until fish is opaque and flakes easily.
6. Drizzle with 2 tbsp (30 ml) olive oil, sprinkle with chopped parsley or cilantro, and add hard-boiled eggs to the sauce if using. Serve hot with crusty bread or couscous.