Friday, June 5, 2020 -
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Passover Foods, tested: Chraime

Out tomorrow is the IJN’s annual Passover Foods section, chock full of leaven-free recipes for your holiday enjoyment!

We’re busy in our test kitchen, trying a few out, so make sure to check back in the coming days for more recipes.

The first on the chopping block is “Chraime,” a Moroccan fish dish that would make an ideal first course for a festive meal, or a main for a more homey dinner. This recipe, and another we’ll be trying later in the week, is naturally kosher for Passover. The fish is cooked in a rich red pepper sauce, punctuated with spices and garlic. Our guess is that “Chraime” is served as a traditional Friday-night fish course in Jewish North African homes.

The recipe, which comes to us via El Al, would serve a large crowd. For smaller groups, halve or third the recipe. For salt fiends, a nice addition to this would be capers, which should be added together with the herbs.


From IJN Passover Foods


  • 3 pieces fish fillet (salmon, grouper or any other fish preferred) RMJ: We used salmon
  • ½ C olive oil
  • 7 red peppers, sliced thin
  • 9 sweet tomatoes, peeled and sliced into cubes RMJ: We used Roma
  • 9 garlic cloves, chopped
  • 1 C chopped cilantro
  • 1 C chopped parsley
  • 1 heaping TB Moroccan paprika RMJ: Hungarian paprika also works
  • 1 heaping TB salt
  • 1 tsp. turmeric
  • 1 tsp. white pepper
  • 2 C water
  • Handful of toasted pine nuts


  1. Heat a flat and wide pot with olive oil over high heat. Add peppers and garlic. Mix. Add tomatoes and cook until peppers are soft. Add dry spices. Mix well. Add three-fourths of the herbs.
  2. Place fish carefully near each other over the vegetables. Pour on water and cook for 20 minutes.
  3. Sprinkle remaining herbs on fish. Cover pot and continue cooking for 10 minutes. Sprinkle pine nuts just before serving.

Recipe Notes

Vegetarians: this sauce also works great for Shakshuka. Instead of adding the fish, create four small craters in the sauce and crack an egg into each. Continue cooking for 3-4 minutes, then bake in a preheated 350ºF oven until eggs are set to your desired taste.

Coming next: Roasted Butternut Squash & Spinach Quiche

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