If you’re looking to add some excitement to your weeknight dinner routine, let me introduce you to Moroccan Fish Chraime. This vibrant dish features tender fish fillets swimming in a richly spiced tomato sauce that’s both comforting and exotic. What I love most about this recipe is how it transforms simple ingredients into something truly spectacular, all while being surprisingly easy to prepare.
Ingredients
- 4 firm white fish fillets (cod, halibut, or sea bass work great)
- 4 large garlic cloves, minced
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 teaspoon ground caraway seeds
- ½ teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons tomato paste
- 2 large ripe tomatoes, diced
- 1 red bell pepper, sliced
- 1 cup water
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Set aside.
- Heat olive oil in a large, deep skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add all the spices (paprika, cumin, caraway, cayenne) to the oil and stir quickly to create a paste. This blooms the spices and releases their flavors.
- Stir in tomato paste and cook for another minute.
- Add diced tomatoes, bell peppers, and water. Bring to a simmer and cook for 10 minutes until the sauce starts to thicken.
- Carefully place the fish fillets into the sauce, spooning some sauce over them.
- Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
- Garnish with fresh cilantro before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
Here are some crucial tips to help you make the perfect Chraime:
- Choose firm white fish that won’t fall apart during cooking. The fish should be at least 1-inch thick for best results.
- Don’t move the fish around once you’ve placed it in the sauce – this helps prevent it from breaking apart.
- If the sauce becomes too thick, add a little water to achieve your desired consistency.
- For a milder version, reduce the cayenne pepper or omit it entirely.
- This dish pairs perfectly with crusty bread or couscous to soak up the flavorful sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent the fish from overcooking.
While traditionally served for special occasions, this Moroccan Fish Chraime has become my go-to recipe for both weeknight dinners and entertaining guests. The combination of tender fish and aromatic sauce creates an impressive dish that’s surprisingly simple to prepare. Don’t forget to have some bread ready – you won’t want to waste a drop of that sauce!
Moroccan Fish Chraime
Ingredients
- 4 firm white fish fillets cod, halibut, or sea bass work great
- 4 large garlic cloves minced
- 2 tablespoons paprika
- 1 tablespoon ground cumin
- 1 teaspoon ground caraway seeds
- ½ teaspoon cayenne pepper adjust to taste
- 2 tablespoons tomato paste
- 2 large ripe tomatoes diced
- 1 red bell pepper sliced
- 1 cup water
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Pat the fish fillets dry with paper towels and season both sides with salt and pepper. Set aside.
- Heat olive oil in a large, deep skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add all the spices (paprika, cumin, caraway, cayenne) to the oil and stir quickly to create a paste. This blooms the spices and releases their flavors.
- Stir in tomato paste and cook for another minute.
- Add diced tomatoes, bell peppers, and water. Bring to a simmer and cook for 10 minutes until the sauce starts to thicken.
- Carefully place the fish fillets into the sauce, spooning some sauce over them.
- Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
- Garnish with fresh cilantro before serving.
