Jewish Moroccan Fish Chraime Recipe

Chraime is a dish that is prepared for shabbat by Sephardic Jews. It’s also sometimes made for holidays like Passover.

If you want a meal that is easy to put together and can be reheated fairly simply – this is it! Feel free to use any type of firm white fish that you have locally available.

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– White fish – White onion – Garlic – Olive oil – Tomato paste – Tomatoes – Water – Paprika – Cayenne pepper – Ginger powder

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Clean the fish (if needed), pat dry, and set aside while preparing the sauce. Heat the oil on low in a skillet.

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Sauté the onion and garlic in the oil on medium heat until softened, about 3-4 minutes.

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To the onion mixture add in the spices, salt and pepper, and the tomato paste.

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Next, add in the diced tomato and water and stir well. Continue cooking the sauce on low heat with the cover on the pot for 10 minutes.

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Add the fish to the sauce by gently sliding it into the pan. Gently use a spatula and shake the pan to cover the fish with the sauce.

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