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For people in the Middle East, nothing is more comforting, light and exploding with flavor than this Moroccan-inspired fish dish. Also known as Chraime pronounced as "hraiy-may". This is one of the most delicious and simple, effortless ways to highlight your fresh grown heirloom cilantro. This fish in spicy tomato sauce takes less than 30 minutes to prepare and usually prepared before the sabbath where cooking isnt allowed. In most tradditions its set on a hot plate and ready to serve on a bed of rice, couscous or simply with fresh bread. Its not only a great appetizer but it can be a exotic meal on it own.
Prep Time10 mins
Cook Time15 mins
Total Time15 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4 Servings
  • Stew Pot or Slow Cooker
  • 1 lb White fish such as cod or halibut or Salmon
  • 1/2 White Onion diced
  • 3 Cloves Garlic
  • 1 Jalapeno
  • 1 Lemon or Lime sliced thinly no seeds
  • 2 tbsp Olive oil
  • 1 tbsp Tomato Paste
  • 1 Can Crushed tomatoes, you may use 3 large fresh tomatoes however the canned tomatoes give it a nice thickness you cant get with fresh tomatoes
  • 1 1/2 Cup Water
  • 2 tbsp Spicy paprika
  • 1 tsp Cumin powder
  • 1 tsp Ginger Powder
  • 1 tbsp Ras El Hanut ("Head of the spice shop blend" This is a Moroccan spice blend of paprika, cinnamon and more. Absolutely delicious if you can get it. If you cant a small dash of cinnamon or cardamom will do.
  • 1 tsp Black Pepper
  • 1 dash Sugar
  • 1 Bunch Cilantro
  • Heat the oil in the stew pot on medium to low heat and add the diced onion and garlic and sauté till translucent
  • Turn off the heat and add the dry spices, this toasting method releases the essential oil and really adds the layer of flavor your looking for.
  • Turn the heat back on to medium and add the tomato paste and crushed tomatoes and sauté' for about a minute
  • Add the water salt and pepper and a dash of sugar to cut the acidity
  • Stir well and leave on medium heat for about 10 to 15 minutes to let the flavors combine
  • Gently place the fish in the sauce
  • Stir Gently to mix all the ingredients where the fish is fully covered
  • Place a layer on the top with fresh cilantro and fresh lemon slices
  • Cover and simmer on low to medium heat for about 15 minutes or low for up to 8 hours
  • Serve with fresh chopped cilantro on a plate with fresh toasted bread or with rice or couscous