If you can’t handle the heat, stay out of the kitchen (or just use less hot paprika).
Chraime is served at Shabbat, Passover and Rosh Hashanah dinner tables in Sephardi, Israeli and Middle Eastern Jewish homes. It is quick, easy to make and full of culture.
*Tip: Because the sauce is so delicious, you can use any type of fish. There’s no rules. Whatever is freshest in your local market.
- Cook Time
- Prep Time
⅓ cup extra virgin olive oil
6 cloves garlic, chopped
2 tablespoons sweet paprika
½ tablespoons hot paprika (or to taste)
1 teaspoons cumin
2 tablespoons tomato paste
1 cup water
2 pounds (1 kg.) grey mullet or other fresh fish, cut in slices through the bone (not filleted)
Kosher salt and freshly cracked black pepper, to taste
1 bunch fresh cilantro
- Add olive oil to pan on medium heat with garlic. Stir for 30 seconds. Add spices and stir for 30 more seconds.
- Add tomato paste and stir until it mixes with the oil. Add water and stir until mixed. Cover and cook on low heat for 3 minutes (don't let it burn).
- Add fish to pan, sprinkle salt & pepper, and place most of the fresh cilantro on top (save some for garnishing). Cover and cook on medium heat for 5 minutes. Flip fish, cover and cook again on medium heat for 5 minutes. Serve with sauce chopped cilantro and plenty of bread for scooping up the sauce.