Moroccan Fish Recipe Israeli-Style: Chraime with Peppers

This Israeli-style Moroccan fish recipe is a version of chraime, a North African Jewish dish popular in Israel: firm white fish gently cooks in a warmly spiced tomato, pepper, and garlic sauce. Recipes vary between families and regions, but this version balances paprika and cumin with lemon and cilantro for a bold sauce that is easy to serve with bread or rice.

Ingredients

1½ lb (680 g) firm white fish fillets, such as cod, haddock, or halibut, cut into 4 portions
1 tsp (6 g) kosher salt, divided
¼ tsp (0.5 g) freshly ground black pepper
3 tbsp (45 ml) olive oil
1 medium yellow onion, about 1 cup (150 g) thinly sliced
1 medium red bell pepper, about 1 cup (150 g) thinly sliced
5 garlic cloves, about 15 g, finely chopped
2 tbsp (32 g) tomato paste
2 tsp (5 g) sweet paprika
1 tsp (2 g) ground cumin
½ tsp (1 g) ground caraway, optional
¼ tsp (0.5 g) cayenne pepper, or up to ½ tsp (1 g) for a hotter sauce
1 can (14½ oz/411 g) crushed tomatoes
½ cup (120 ml) water
1 tbsp (15 ml) fresh lemon juice
½ cup (15 g) chopped fresh cilantro, plus a little more for serving

Instructions

Prepare the fish and vegetables. Pat the fish dry and check for any pin bones. Cut the fillets into four similarly sized portions so they cook at about the same rate. Season both sides with about half the salt and all the black pepper. Thinly slice the onion and bell pepper, chop the garlic, and measure the spices. Allow about 20 minutes for this preparation; keep the fish refrigerated until you are ready to add it to the pan.
Soften the onion and pepper. Set a wide, lidded skillet or sauté pan over medium heat and add the olive oil. When it is warm, add the onion and bell pepper with a small pinch of the remaining salt. Cook for about 8 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Reduce the heat if the onion begins to brown quickly; the aim is a tender base, not crisp or deeply caramelized vegetables.
Bloom the garlic and spices. Stir in the garlic, tomato paste, paprika, cumin, caraway if using, and cayenne. Cook for 1 minute, stirring constantly so the garlic does not scorch and the tomato paste is spread through the oil. The spices should smell fragrant. If the pan looks dry or the paste sticks, add a spoonful of the measured water and scrape the bottom gently.
Simmer the tomato sauce. Add the crushed tomatoes, the remaining water, and the rest of the salt. Stir well, bring the mixture to a gentle simmer, then cook uncovered for 12 minutes, stirring now and then. The sauce should thicken slightly while still looking loose enough to bubble around the fish. Taste it and adjust the salt or cayenne if needed. Keep the simmer gentle; a hard boil can make the sauce splatter and may break down the pepper more than intended.
Poach the fish in the sauce. Nestle the portions into the sauce in a single layer, spooning some sauce over the tops. Cover the pan and cook gently for about 11 minutes, turning the fish only if needed to cook it evenly. Timing depends on thickness, so check the thickest portion rather than relying on the clock alone. USDA FSIS guidance gives fish a safe minimum internal temperature of 145°F (63°C), checked with a food thermometer at the thickest part; the flesh should also look opaque and separate easily into flakes. If it has not reached that temperature, cover and continue cooking in short intervals, checking again.
Finish and serve. Take the pan off the heat. Stir the lemon juice into the sauce around the fish, or drizzle it over the portions, and scatter the cilantro on top. Taste the sauce once more and add a little salt or lemon if it needs more definition. Let the dish settle for a minute or two, then serve directly from the pan with plenty of sauce.

Tips

Choose sturdy fillets. Cod, haddock, halibut, and other firm white fish hold together well as they simmer. Very thin fillets can cook before the sauce is ready, while delicate fish may break when you move it. If your portions vary in thickness, arrange thicker pieces toward the center of the pan and check each portion with a thermometer.
Adjust heat gradually. Cayenne can vary in strength, and the sauce becomes more noticeable as it simmers. Start with ¼ teaspoon for a gently warm result, then add more at the end if you prefer. For a milder dish, leave it out; paprika, cumin, garlic, and tomato still give the sauce plenty of flavor.
Use caraway as an optional accent. Ground caraway gives the sauce a distinctive earthy note found in some North African-style versions. It is not essential. Leave it out if unavailable, or use an equal amount of ground fennel for a slightly sweeter, softer anise-like note.
Keep the sauce at a gentle simmer. A rolling boil can make fish portions fall apart and can reduce the sauce too quickly. If the sauce thickens before the fish is cooked, add water a tablespoon at a time. Handle the portions with a wide spatula rather than stirring them through the sauce.

Serving Suggestions

Serve chraime hot with crusty bread, pita, or challah for scooping up the tomato-pepper sauce. Plain steamed rice, couscous, or bulgur makes a more substantial base and lets the sauce soak in without competing with its spices. A simple side of sliced cucumber and tomato, dressed with lemon and a little olive oil, adds a fresh contrast. Roasted or steamed greens also work well; keep their seasoning simple so the fish remains the center of the meal.

For a table-style meal, bring the covered skillet to the table and let everyone take a fish portion with extra sauce. Offer lemon wedges and additional chopped cilantro on the side. If serving bread, warm it just before the fish is done so it is ready for the sauce. This recipe is best eaten soon after cooking, while the fish is moist and the sauce is still hot, though leftovers can be reheated carefully.

Variations

Make it more like a red-pepper chraime: Add one sliced mild red chile with the bell pepper, or increase the cayenne a little at a time. Remove the chile seeds for less heat. For a more rounded, less spicy sauce, add another half bell pepper instead of increasing the hot pepper.

Use another fish or seafood: Thick pieces of sea bass or snapper can replace the cod, with cooking time adjusted to their thickness. Salmon works too, though its richer flavor changes the character of the dish. Shrimp cook much faster than fish fillets, so add them only near the end and check that they are fully cooked; do not use the fish timing for them.

Add chickpeas or potatoes: Fold in 1 cup (165 g) drained canned chickpeas with the tomatoes for a heartier sauce. For potatoes, use about 1 small potato (150 g), cut into thin slices, and simmer it in the sauce until nearly tender before adding the fish. This adds time, so check the potatoes with a fork and make sure they are cooked through before placing the fish in the pan.

Change the herbs or citrus: If cilantro is not to your taste, use flat-leaf parsley, which makes the finish milder and less citrusy. A little finely grated lemon zest can brighten the sauce, but add it sparingly so it does not cover the cumin and paprika. For a deeper, tangier flavor, add a few finely chopped pieces of preserved lemon, rinsed first; it will make the sauce saltier, so reduce the added salt and taste before serving.

Storage and Reheating

Refrigerate cooked fish within 2 hours of cooking, transferring it and the sauce to a shallow, covered container once it is no longer steaming heavily. Store it in the refrigerator for 3–4 days. The fish may become more fragile as it sits, so use a broad spoon when portioning leftovers. For best texture, keep the fish covered with sauce rather than storing it separately.

Reheat only the portion you plan to eat. Warm it in a covered skillet over low heat with a spoonful or two of water, gently turning the fish only if necessary. Heat leftovers to 165°F (74°C), checking with a food thermometer; avoid repeated heating and cooling. A microwave can also work: cover the dish, use a lower power setting, and heat in short intervals, checking the center so the fish does not become rubbery. You can freeze portions in a tightly sealed freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat as described; the fish may be softer after freezing.

Frequently Asked Questions

Is chraime the same as Moroccan fish?

Chraime, also spelled chraimeh, is a North African Jewish fish dish associated especially with Libyan Jewish cooking and widely enjoyed in Israel. It is often described as Moroccan-style fish in Israeli recipe searches, but regional and household versions differ in their spices, heat, herbs, and vegetables. This recipe is one practical tomato-based version, not a claim that there is only one traditional formula.

Can I make the sauce ahead of time?

Yes. Cook the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. When ready to eat, bring the sauce to a gentle simmer in a wide pan, then add the fish and cook it to 145°F (63°C) at its thickest point. Making the sauce ahead does not mean the fish should be cooked in advance; cooking it just before serving helps preserve its texture.

Can I use frozen fish?

Yes, provided it is thawed safely and drained well before cooking. Thaw it overnight in the refrigerator, then pat it dry so excess water does not thin the sauce. If the fish is still icy in the center, it will cook unevenly and release extra liquid. Follow the package guidance for thawing, and keep raw fish separate from ready-to-eat ingredients and surfaces.

How do I keep the fish from falling apart?

Choose thicker, firm fillets, cut them into portions of similar size, and nestle them into a gently simmering sauce rather than stirring them in. Keep the lid on while they cook and use a wide spatula if you need to lift a portion. Fish naturally flakes when cooked, so some separation is normal; checking the thickest part for 145°F (63°C) is more reliable than waiting for every piece to look identical.

What can I use instead of caraway?

You can omit it without changing the basic method. Caraway is an optional aromatic rather than a required ingredient in every version. Ground fennel is a useful substitute if you want a similar warm, slightly sweet character, while ground coriander gives a different citrusy note. Use the same amount, or start with half as much and taste the sauce before adding more.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).