
Chraimeh
“This dish remembers every border crossed.”

Chraimeh
Chraimeh is a spicy, tomato-based sauce used to braise fish—often served on Shabbat or festivals by Jewish communities in North Africa.
Its flavor is bold, bright, and unapologetically assertive.
This is not gefilte fish. This is survival wrapped in spice.
And yes—you can serve it without the fish. The sauce alone is sacred.
Ingredients
- 2 tbsp olive oil
- 6 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tsp cumin
- ½–1 tsp cayenne or harissa (adjust to heat tolerance)
- 1½ tbsp tomato paste
- 2 cups water or fish stock
- Juice of 1 lemon
- Salt, to taste
- 4–6 pieces firm white fish (cod, halibut, or tilapia—bone-in traditional)
- Fresh parsley or cilantro, for garnish
How The Alchemy Happens
In a wide pan, heat olive oil. Add garlic and sauté until just golden—don’t let it burn.
Stir in paprika, cumin, cayenne or harissa. Let the spices bloom in oil.
Add tomato paste, cook for a minute. Pour in water or stock. Stir to combine.
Add lemon juice and salt. Simmer until the sauce thickens and deepens—about 10–15 minutes.
Gently lay fish into the sauce. Cover and simmer for 10–15 more minutes until the fish is cooked through.
Garnish with herbs. Serve hot—with crusty bread, couscous, or memory.
“This is not just a fish stew. This is a map back to what was lost.”