Chraime- Tunisian Fish Stew with Spiced Tomato Sauce

This dish is a great way to prepare any mild white fish. It's delicious and easy to make, and it packs a nice spicy punch.

5 from 1 vote

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Course: Appetizer, Lunch, Main Course

Cuisine: African, Israel, Morocco, North Africa, Tunisia

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: My Hungry Traveler

6 White fish fillets, about 4 oz each (ex: grouper, cod, haddock, tilapia, red snapper, or sea bass
⅓ cup Vegetable or olive oil
10 cloves Garlic, chopped
½ tsp Crushed red chili pepper flakes
3 small Hot peppers, chopped (ex: habanero, serrano or jalapeno)
6 tbsp Tomato paste
2 tbsp Paprika
1 tsp Sugar
1 tsp Ground cumin
½ tsp Each: White pepper (Sub: black pepper), kosher salt
1 tsp Kosher Salt (for sauce)
1 cup Water
1 large Lemon
½ cup Cilantro, chopped
1 loaf Challah bread, purchased or homemade. Homemade Challah bread recipe

Get Recipe Ingredients

Add oil to a large skillet with high sides over medium heat, Add chopped garlic and cook until transparent, about 1 minute. Stir in chili flakes, chopped chili, sugar, paprika, cumin, and turmeric. Sauté for 1 minute. Stir in tomato paste and cook another minute. Mix in water and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.

Add fish on top of the sauce. Sprinkle with salt and white pepper. Scoop some sauce over the fish, cover pan, and simmer over low heat for 10- 15 minutes until the fish is cooked through. Rest fish for 5 minutes with the cover on.
To serve: transfer fish and sauce to a serving plate. Drizzle with lemon juice and sprinkle cilantro over. Serve with challah bread for soaking up the delicious sauce.