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Chraime: photo of the dish
Illustrative photo: Bar.levy141 — CC BY-SA 4.0, Wikimedia Commons
Fish & seafood

Chraime

A fish dish from Tunisian Jewish and North African cooking, cooked in a spicy tomato sauce flavoured with garlic, harissa and cumin. The fish simmers gently in the sauce and is eaten hot, often during festivities.

  • 1 h
  • 4 servings
  • Medium
  • Pricier

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Ingredients

Ingredients

Pilpelchuma

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into chunks, salt them and keep them chilled.
  2. Heat the oil in a large casserole and cook the chopped onion for 8 minutes until soft.
  3. Add the chopped garlic, pilpelchuma and cumin, and cook for 1 minute.
  4. Stir in the tomato paste and harissa, then mix for 2 minutes.
  5. Add the grated or crushed tomatoes and simmer for 10 minutes over medium heat.
  6. Sprinkle with chopped coriander and parsley, then gently lay the fish pieces in the sauce.
  7. Cover and simmer over low heat for 15 to 20 minutes, without stirring so the fish doesn't break.
  8. Serve hot with country bread and lemon wedges.

Variations and tips

Version with eggs. Crack 4 eggs into the sauce 5 minutes before the end of cooking and let them poach.

Using what's easy to find. The pilpelchuma can be replaced with a little ground chilli mixed with crushed garlic.

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Original Ecomely recipe.