Chraime Tripolitai (Spicy Caraway, Cumin & Crushed Tomato Braised White Fish with Challah) – Authentic Israel Recipe
Friday night Shabbat table favorite: flaky white fish in a fiery, velvety crimson sauce of caraway, cumin, and lemon.
- Country of Origin
- 🇮🇱 Israel (Middle East, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Thick white grouper, Sea bass, Or cod fillets, Newly toasted caraway and cumin seeds (tabel), 6 cloves garlic
Ingredients for Chraime Tripolitai (Spicy Caraway, Cumin & Crushed Tomato Braised White Fish with Challah) (4 Servings)
- 1.25 lbs (or 2.5 cups) thick white grouper, prepped into bite-sized pieces
- 1.5 cups sea bass, washed and trimmed
- 1 cup or cod fillets
- 1 medium onion and 3 cloves garlic, finely minced with newly toasted caraway and cumin seeds (tabel)
- 1.5 tbsp traditional Israel seasoning (6 cloves garlic, sweet and hot paprika, fresh lemon juice, cilantro)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown thick white grouper for 5 minutes.
- Add minced onion, garlic, newly toasted caraway and cumin seeds (tabel), and 6 cloves garlic, sweet and hot paprika, fresh lemon juice, cilantro, stirring for 2 minutes until deeply aromatic.
- Add sea bass and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in or cod fillets right before serving warm.