Most people I’ve asked have never heard of this dish before – and it’s a SHAME. So I’m sharing it here!
Chraime is a North African dish of fish cooked in spicy red pepper sauce, best consumed fast before your table neighbors steal your share (as they all want to do). Country white bread is a standard addition though I also like to eat it with garlicky tahini sauce and a fresh vegetable salad. So just putting this out there: this is MY version of chraime. Gotta get that out of the way since I know many people who take their chraime – and what goes inside it – pre-tty seriously. (And for good reason.)
This dish is super tangy, creamy and bright – the perfect meal for converting non-fish eaters.
I just love home cooked food – it’s easy to make, warming and welcoming. And it really gets people to relax and treat my kitchen table like it’s the one they grew up at. I get the whole range of double dippers, hand-eaters and pant-unbuttoners. The absolute BEST. 
My Chraime-
2 tbsp – extra virgin olive oil
1 red pepper – cleaned and cut
3 cloves garlic
2 tomatoes – medium chopped
1 tbsp – tomato paste
1 small onion
1 tsp harissa or chili powder
1 tsp sweet paprika
1 tsp smoked paprika
1/2 tsp coriander
1 tbsp cumin seed
2 fillets red snapper, Mediterranean sea bass, cod or striped bass
lemon juice to serve
fresh white bread to serve
tahini to serve
fresh vegetable salad or freshly cut cucumbers and radishes drizzled with olive oil and salt, to serve
Directions-
Blend the red pepper, tomatoes, garlic, harissa, sweet paprika, smoked paprika and coriander in a blender. 
In a pan, heat up the olive oil, add in the cumin seeds and let toast for a couple of seconds. Add the pureed tomato blend into the oil. Mix and season well with salt and pepper. Let simmer on medium low for 20-25 minutes until thickened and slightly sweet. Check for seasoning.
Place the 2 fish fillets on top and cover with the sauce. Cover with a lid and let cook for 2-5 minutes, depending on the thickness of the fish fillet.
Take off the heat and serve immediately. I just bring the pan to the table and serve as is
