Entree: Israel – Jerusalem – חריימה ➤ Chraime (Spicy poached white fish in a garlicky tomato and paprika sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 white fish fillets, approx. 6 oz (170 g) each; total 1.5 lb (680 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 6 cloves garlic, minced (about 1.5 oz (45 g))
- 28 oz (794 g) crushed tomatoes
- 1/2 cup (120 ml) fish stock or water
- 2 tbsp (30 ml) sweet paprika
- 1 tsp (5 ml) hot paprika or cayenne pepper, adjust to taste
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) sugar (optional, to balance acidity)
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- Lemon wedges for serving

Show original ingredient measurements

- 4 white fish fillets, approx. 6 oz (170 g) each; total 1.5 lb (680 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 6 cloves garlic, minced (about 1.5 oz / 45 g)
- 28 oz (794 g) crushed tomatoes
- 1/2 cup (120 ml) fish stock or water
- 2 tbsp (30 ml) sweet paprika
- 1 tsp (5 ml) hot paprika or cayenne pepper, adjust to taste
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) sugar (optional, to balance acidity)
- 1 tsp (5 ml) kosher salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh flat-leaf parsley
- Lemon wedges for serving

Instructions

1. Heat the olive oil in a large, shallow skillet or sauté pan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Add the minced garlic and cook until fragrant, about 1 minute, then stir in the sweet paprika, hot paprika, and ground cumin; cook 30 seconds to bloom the spices.
3. Pour in the crushed tomatoes and fish stock or water, stir to combine, then simmer the sauce gently for 10–12 minutes until slightly thickened. Taste and season with sugar, salt, and black pepper.
4. Reduce heat to low. Nestle the fish fillets into the simmering sauce so they are partially submerged. Spoon sauce over the fillets once or twice.
5. Cover and poach gently until the fish is just cooked through, about 8–12 minutes depending on thickness. The fish should flake easily with a fork.
6. Remove from heat, stir in the lemon juice and chopped parsley, and adjust seasoning if needed. Serve immediately with lemon wedges and your choice of bread, rice, or potatoes.