This Israeli-style fish recipe simmers firm white fish in a lively tomato sauce with sweet peppers, garlic, paprika and a little chile. It draws on chraimeh, a North African Jewish fish dish popular in Israel; family and regional versions vary in their heat, spices and choice of fish.
Ingredients
- 1½ lb (680 g) firm white fish fillets, such as cod, haddock, halibut or sea bass, cut into 4 portions
- 1 tsp (5 g) fine sea salt, divided, plus more to taste
- ¼ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 medium yellow onion, finely chopped, about 1 cup (150 g)
- 1 red bell pepper, stemmed, seeded and cut into thin strips, about 1½ cups (160 g)
- 4 garlic cloves, finely chopped, about 1½ tbsp (15 g)
- 1 tbsp (7 g) sweet paprika
- 1 tsp (2 g) ground cumin
- ¼ tsp (0.5 g) cayenne pepper, or less for a milder sauce
- 1 can crushed tomatoes, 14½ oz (411 g)
- ½ cup (120 ml) water
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges for serving
- ½ cup loosely packed fresh cilantro leaves, chopped, about 15 g, plus extra to finish
- Optional: 1 small green chile, thinly sliced, about 10 g, for more heat
Instructions
- Prepare the fish. Pat the fish dry with paper towels so excess moisture does not dilute the sauce. Check carefully for pin bones, then season both sides with about half the salt and all of the black pepper. Keep the fish refrigerated while you prepare the vegetables and spices; take it out just before it goes into the pan.
- Soften the onion and pepper. Set a wide, lidded skillet or shallow Dutch oven over medium heat and add the olive oil. Stir in the onion and red pepper and cook for 8 minutes, stirring occasionally, until the onion is translucent and the pepper has softened but still holds its shape. If the pan begins to brown too quickly, lower the heat rather than adding extra oil.
- Bloom the garlic and spices. Add the garlic, paprika, cumin, cayenne and optional green chile. Stir constantly for 1 minute, just until fragrant. Keep the garlic moving; scorched garlic can make the tomato sauce taste bitter. If using a particularly hot cayenne or chile, start with less and adjust the finished sauce at the table.
- Make the tomato sauce. Pour in the crushed tomatoes and water, then stir in the remaining salt. Bring the mixture to a gentle simmer, reduce the heat to medium-low and cook uncovered for 10 minutes. Stir once or twice, scraping the bottom of the pan. The sauce should look slightly thickened, with the peppers distributed throughout; it should still be loose enough to bubble around the fish.
- Add the fish. Taste the sauce and adjust its salt or heat before adding the fillets. Nestle the fish pieces into the sauce in a single layer and spoon a little sauce over each one. Cover the pan and simmer gently for 10 minutes. Avoid a vigorous boil, which can break the fillets apart and make the edges overcook before the centers are ready.
- Check that it is safely cooked. Check the thickest part of each fillet with a food thermometer; fish reaches the USDA FSIS safe minimum internal temperature at 145°F (63°C). If a portion has not reached that temperature after 10 minutes, cover and cook for another minute or two, checking again. The flesh should also look opaque and separate easily into flakes, but use the thermometer rather than appearance alone to confirm doneness.
- Finish and serve. Turn off the heat and let the covered pan stand for 1 minute. Stir the lemon juice into the sauce around the fish, not through the fillets, then scatter over the chopped cilantro. Taste the sauce once more and serve while hot, with lemon wedges alongside.
Tips
- Choose fish that holds together. Cod, haddock, halibut and sea bass all work well in a gentle simmer. Thick, evenly sized fillets are easier to cook consistently than very thin tail pieces. If you have thin pieces, fold the narrow end under or add them a few minutes after thicker portions so they do not overcook.
- Use a good substitute for fresh tomatoes. Canned crushed tomatoes provide dependable flavor and texture throughout the year. If you have ripe fresh tomatoes, peel and chop about 1¾ lb (800 g) and simmer them until saucy; they may release more water and need a few extra minutes to thicken. Tomato paste alone is not a direct replacement because it is more concentrated and lacks the same volume and acidity.
- Adjust the heat gradually. Cayenne and fresh chiles vary in strength. For a family-friendly pan, leave out the optional chile and use just a pinch of cayenne, then offer chile flakes at the table. For stronger heat, add sliced chile with the garlic and spices; tasting the sauce before the fish goes in is the easiest time to adjust it.
- Keep the simmer gentle and the fish undisturbed. Fish is delicate, and repeated stirring can turn intact portions into flakes before they reach the table. Once the fillets are nestled into the sauce, spoon sauce over them if needed and keep the lid on. A wide pan gives the pieces room to cook in one layer.
Serving Suggestions
Serve the fish directly from the skillet so each portion gets plenty of peppery tomato sauce. Warm challah or another soft bread is useful for scooping up the sauce; pita, crusty bread or flatbread are also practical choices. For a more filling plate, spoon the sauce and fish over cooked rice, couscous or bulgur. Plain rice is especially helpful when the sauce is spicy because it gives each bite a mild, substantial base.
Add a fresh, simple side rather than another heavily seasoned dish. A chopped cucumber and tomato salad, sliced cucumbers, or a green salad with lemon dressing all bring a crisp contrast to the warm sauce. Roasted potatoes or steamed vegetables work well when bread or grains are not on the menu. Put lemon wedges and extra cilantro on the table so diners can brighten their own portions. If serving for a shared meal, set the skillet on a heat-safe surface and use a broad spoon to lift fish without breaking it.
Variations
Make it more like a particular family version. Chraimeh and related tomato-simmered fish dishes are made in different ways across North African Jewish communities and Israeli households. Some versions lean on paprika and garlic, while others use more chile, cumin or caraway. This recipe offers a balanced, moderately spicy starting point; change the seasoning to suit your preference without treating one combination as the only traditional one.
Use a traditional spice that is harder to find. Caraway is used in some versions. Add ½ tsp (1 g) ground caraway with the cumin for a slightly earthy, anise-like note. If you cannot find it, omit it rather than replacing it with a large amount of another spice; the dish will still have its paprika, garlic and tomato character. Mild or hot paprika can also be used according to the heat you want.
Make the sauce milder or more substantial. Leave out cayenne and green chile for a mild version, or serve chopped chile separately. For a heartier meal, stir in 1 cup (165 g) drained, rinsed chickpeas with the tomatoes and simmer them in the sauce before adding the fish. They add a soft, nutty element and make the pan more filling, though chickpeas are an optional variation rather than a requirement.
Try another firm fish. Salmon can be used, though its richer flavor changes the character of the dish and it may need slightly less cooking time depending on the thickness of the pieces. If using frozen fish, thaw it safely in the refrigerator and pat it dry before seasoning. Avoid adding frozen fillets straight to the sauce: they release extra water and make it harder to control both the sauce texture and cooking time.
Storage and Reheating
For food safety, refrigerate cooked fish within 2 hours of cooking, transferring it to a shallow airtight container once it has stopped steaming heavily. Keep it refrigerated at 40°F (4°C) or colder and use it within 3–4 days. Store the fish with its sauce so it is less likely to dry out. If you know you will have leftovers, avoid leaving the serving pan on the table for an extended meal; portion what you expect to eat and chill the rest promptly.
Reheat only the portion you plan to serve. Put the fish and sauce in a covered skillet over low heat with a spoonful of water if the sauce has thickened, and warm gently until the center reaches 165°F (74°C), checking with a food thermometer. The microwave also works: cover the dish loosely and heat in short intervals, turning or rearranging portions if possible, until the leftovers reach 165°F (74°C). Gentle heat helps prevent the fish from becoming tough, but do not stop before the safe reheating temperature is reached.
Cooked fish can be frozen, though its texture may be softer after thawing. Freeze it with the sauce in a suitable airtight container for up to 2 months for best quality, then thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not leave the fish at room temperature to thaw, and do not refreeze portions that have been repeatedly warmed and cooled.
Frequently Asked Questions
What kind of fish is best for Israeli tomato fish?
Choose a firm white fish that can hold its shape in sauce, such as cod, haddock, halibut or sea bass. Thickness matters as much as the type: portions of similar thickness cook more evenly. If the available fillets vary, start checking the thinner pieces first and remove them once they reach 145°F (63°C), keeping them warm while thicker portions finish.
Is this the same as chraimeh?
This is an Israeli-style tomato fish inspired by chraimeh, a North African Jewish dish that is popular in Israel. The names and recipes are used somewhat differently from one household or community to another, and the amount of chile and the spice blend can vary. This version uses accessible ingredients and a measured level of heat rather than claiming to represent every regional preparation.
Can I make the tomato sauce ahead?
Yes. Make the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3 days. When ready to eat, bring the sauce to a gentle simmer in a wide pan, then add the fish and cook it until the thickest part reaches 145°F (63°C). Cooking the fish just before serving gives it a better texture than reheating it several times.
How can I tell when the fish is done?
Use a food thermometer in the thickest part of each portion and confirm 145°F (63°C), the USDA FSIS safe minimum internal temperature for fish. The flesh should be opaque and separate into flakes when gently pressed, but those visual signs can be difficult to judge in a tomato sauce. Check more than one portion if the pieces are different sizes.
Can I make this without cilantro?
Yes. Leave it out or finish the dish with chopped flat-leaf parsley. Parsley gives a fresh herbal finish but tastes different from cilantro, so the result will not be identical. A little extra lemon juice can add brightness if you omit the herbs; add it gradually so the tomato sauce does not become too tart.
Why did my sauce turn watery?
Fish can release moisture as it cooks, and a crowded pan or a very vigorous boil can also make the sauce seem thin. Use a wide pan, simmer the tomato mixture uncovered for the full 10 minutes before adding the fish, and keep the lid on only while the fish cooks. If the finished sauce is still looser than you like, lift out the cooked fish carefully and simmer the sauce uncovered for a few minutes before spooning it back over the portions.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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