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Chraime
Fish in spicy garlic paprika sauce
Chraime: Moroccan and Libyan Jewish fish steaks in a fiery garlic, paprika and caraway sauce
Friday night in Moroccan and Libyan Jewish homes, from Casablanca to Tripoli and now Paris and Tel Aviv, often begins with a plate of chraime before the main course. Thick fish steaks simmer in a brick-red sauce built from a frightening amount of garlic, sweet and hot paprika, chilli, caraway and cumin, loosened with oil and a squeeze of lemon. It is spicy, garlicky and very savoury, and the oily sauce begs to be mopped up with challah or other good bread. It is also eaten cold the next day. Chef's tip: cook the spices in the oil over a low heat until they smell toasty but not dark; burnt paprika tastes acrid and you cannot rescue it.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 4 firm white fish steaksabout 200 g each, such as hake, grouper, sea bass or cod
- ½ tsp saltfor the fish
- ¼ cup vegetable oil
- 12 garlic clovesthinly sliced
- 2 tbsp sweet paprika
- 1 tsp hot paprika
- 2 red chilliessliced (deseed for less heat)
- 1 tsp ground caraway
- 1 tsp ground cumin
- 2 tbsp tomato paste
- 1 ¼ cups water
- 1 lemonjuiced
- ¾ tsp salt
- 3 tbsp fresh corianderchopped
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Method
0/6 doneStep 1: Pat 4 firm white fish steaks dry, sprinkle with ½ tsp salt and keep in the fridge while you make the sauce.
Step 2: Heat ¼ cup vegetable oil in a wide, shallow pan over a low heat. Add 12 garlic cloves and cook for 3 minutes, stirring, until soft and pale gold.
3 minStep 3: Add 2 tbsp sweet paprika, 1 tsp hot paprika, 2 red chillies, 1 tsp ground caraway and 1 tsp ground cumin and stir for 1 minute, until the oil turns deep red and smells toasty.
1 minStep 4: Stir in 2 tbsp tomato paste, then 1 ¼ cups water and ¾ tsp salt. Bring to a simmer and cook for 8 minutes, until slightly thickened and the oil starts to separate at the edges.
8 minStep 5: Lay the fish in the sauce in one layer, spoon sauce over and cover. Simmer over a low heat for 10–12 minutes, basting halfway, until the fish is opaque all the way through and flakes when pressed. Don't stir or move the steaks: that is the common mistake that breaks them up.
12 minStep 6: Uncover, add 1 lemon and simmer for 2 minutes more. Scatter with 3 tbsp fresh coriander and serve hot or at room temperature with bread.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 22 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chraime take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of sweet paprika?
- Smoked paprika, half the amount.
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