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Moroccan Chraime Recipe

Moroccan · Main course · 45 min total

Chraime is a spicy, aromatic North African fish stew cooked in a rich tomato and pepper sauce with cumin, paprika, and harissa. This version is perfect for a hearty main course, served with crusty bread or couscous.

Ingredients

• 4 white fish fillets (such as cod or sea bass), about 1.5 lbs total
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons sweet paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 1 cup fish or vegetable stock
• 2 tablespoons harissa paste
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish
• Lemon wedges for serving

Instructions

1. Season fish fillets with salt and pepper. Set aside.
2. In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper, cook for 2 more minutes.
3. Stir in cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant.
4. Add tomato paste and cook for 1 minute, stirring constantly. Then add diced tomatoes, stock, and harissa. Stir to combine. Bring to a simmer and cook for 10 minutes, stirring occasionally, until sauce thickens slightly.
5. Nestle the fish fillets into the sauce. Spoon some sauce over the fish. Cover and simmer gently for 10-12 minutes, until fish is cooked through and flakes easily.
6. Taste and adjust seasoning with salt and pepper. Garnish with fresh cilantro or parsley. Serve with lemon wedges.
7. Serve hot with crusty bread, couscous, or rice.

Tips

• For a milder version, reduce or omit the cayenne pepper and harissa.
• Leftover chraime can be refrigerated for up to 2 days; reheat gently.
• You can use any firm white fish like halibut, tilapia, or snapper.

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