Traditional Tunisian Chraime: Spicy Fish in Rich Tomato Sauce

For as many times as people argue online about whether chraime is originally Tunisian or Tripolitan, that’s probably how many versions of the recipe exist too.

But one thing everyone agrees on:

A good pot of chraime disappears fast.

Rich, spicy, garlicky, and deeply comforting, chraime is one of those dishes that instantly fills the house with the feeling that Shabbat is coming. The bubbling red sauce, the aroma of garlic and paprika, the challah constantly disappearing beside the pot — it’s the kind of recipe families come back to again and again.

And despite the bold flavor, the secret to really good chraime is actually simplicity.

No endless herbs.
No complicated steps.
Just good fish, lots of garlic, warm spices, and a sauce you’ll want to mop up with challah until the very last drop.

The fish itself is flexible too. Cod, halibut, grouper, tilapia — almost any white fish works beautifully here.

If you’re cooking for guests, it’s always smart to make two versions: one properly spicy for the adults, and another milder, slightly sweeter pot for the kids.

What You’ll Need

• 6-7 large cleaned fish pieces
• 7-8 garlic cloves, crushed
• 1/2 tsp salt
• 1 heaping tbsp cumin
• 1/2 cup oil
• 1 1/2 cups water
• 1 tbsp red s’chug or pilpelchuma
• 1 whole hot pepper (optional)
• 1 tbsp sweet paprika
• 1/2 tbsp hot paprika
• 1 tsp sugar

Before You Start

Soak the fish pieces in lemon and salt for about 30 minutes while you prepare the sauce.

This helps freshen the fish and gives the final dish a cleaner flavor.

How to Make the Sauce

In a bowl, mix together:

• 3-4 heaping tbsp tomato paste
• Oil
• Water
• Salt
• Sugar
• Sweet paprika
• Hot paprika
• S’chug or pilpelchuma

Add the crushed garlic and stir everything together well.

How to Cook the Chraime

Pour the sauce into a wide, shallow pot and bring it to a boil over high heat.

Once bubbling, carefully arrange the fish pieces side by side in the sauce.

Bring the pot back to a gentle boil, then lower the heat and simmer uncovered or partially covered on low for about 30 minutes.

If the sauce thickens too much while cooking, carefully add a little boiling water and adjust the seasoning if needed.

The sauce should stay rich and thick enough to coat the fish nicely, but not watery.

The Secret of Good Chraime

Unlike Moroccan fish dishes packed with fresh herbs and lots of different spices, the beauty of chraime is its simplicity.

This particular Tunisian style version doesn’t use cilantro, caraway, or coriander seeds. The flavor comes mainly from the garlic, paprika, cumin, and the richness of the sauce itself.

Some people squeeze lemon directly into the pot at the end, while others prefer serving lemon wedges on the side so everyone can add their own.

And honestly, once you taste a really good chraime, you realize it doesn’t need much else.

The Smell That Announces Shabbat

About half an hour into cooking, something happens.

The whole house starts smelling like garlic, paprika, fish, and warm challah.

Family members slowly begin wandering into the kitchen “just to check something,” secretly tearing off pieces of bread to dip into the sauce.

Which is probably why people say:
“Those who taste, merit life.”

Serve hot with plenty of challah and enjoy.