How to Make Chraime | America’s Test Kitchen

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Our version of this spicy, garlicky, saucy, and aromatic tomato-based fish stew pays homage to its Libyan and Moroccan roots.

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44 Comments

  3. Carmen was awesome in her presentation, told the amounts of everything so you don’t have to search madly for the recipe. I want to make this but don’t like heat, no Aleppo pepper anyway, she said you could use chicken, so thats what I will use. Thanks Carman!

  7. This looks amazing and I definitely want to make it–like, tomorrow! I'm also glad to hear shabbat and passover referenced. More Carmen, too! One note: coriander and cilantro aren't really "from the same family", as stated in the video. They're the same thing. One is the seeds, one is the plant.

  16. Why yes! This recipe segment did end rather abruptly. The final 40 seconds:

    Julia: …But then the tomatoes. There's the cumin.
    Carmen: Yeah.
    J: The coriander! Ohh.
    C: The Aleppo pepper.
    J: Yes!
    C: It's like peppery…bright. It's almost like this sweet cherry kind of note to it?
    J: Yeah! Carmen, this is fantastic. Thank you!
    C: It's my pleasure.
    J: If you want to make this flavorful and celebratory dish, start by making your own tabil spice. Add flavor-packed tomato paste and spices to the sautéed vegetables and finish by simmering the haddock directly in the sauce.
    J: From America's Test Kitchen, a spicy and spectacular recipe for Chraime.
    J: I could totally have this on my birthday. I may have to change my birthday meal.
    C: I think I may have to come to your house then!
    <they laugh>

  34. Oh, YEAH … and (apart from the fish) a reasonably inexpensive dish. I'd use some boneless "country-style" pork and do a slow braise in the oven. I'm fine with coriander seeds, but the fresh plant tastes like soap to me.

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