Our Shlicha's Spicy Fish Recipe

Tags: Food, Federation, Israel, Overseas

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Our shlicha (Israeli emissary) Li-or Gersht shares a special recipe from home with Jewish Cleveland!

One of the things I miss most about being away from home is my mom's Chraime (Moroccan spicy fish) that she makes on Friday night. Every time it has a different level of spiciness and when it comes to spicy food, I'm the worst! I turn all red and start sweating, and my siblings make fun of me because I can't handle spicy food. Even my 12 year-old nephew eats this spicy fish with no problem! 

But, no matter how spicy it is I always eat at a few pieces because it's just so good (I'll just eat more challah with it). This recipe is my way to give you a sense of my home in Israel, which always has amazing (and spicy) food and lots of laughter. Enjoy!

Rachel's Chraime (Moroccan Spicy Fish)

Print-Friendly Recipe


8 skinless white fish fillets
10 Garlic cloves, minced
3 hot peppers, diced and seeds removed
3 bell peppers, diced
1/4 cup of canola oil
2 tbsp paprika
1 tbsp Fish spice (in the bag!)
1 tsp Spicy paprika
Optional – 1 tbsp chicken consommé (e.g., Osem brand, in the Kosher section of the grocery store)
1.5-2 cups of boiling hot water
Juice of 1 lemon
Handful of cilantro, roughly chopped
Salt & pepper to taste


  1. Soak the fish in lemon juice for about an hour.
  2. Prepare the sauce in a heavy-bottomed pan:
  3. Heat canola oil in pan, add the minced garlic, peppers and paprika.
  4. Add boiling water and half of the cilantro (and the chicken consommé if you choose to).
  5. Add salt and pepper to taste and cook for 10 minutes (mix the ingredients in the pan occasionally).
  6. Add the fish. Use a spoon to cover the fish with the sauce.
  7. Add the rest of the cilantro, cover, and cook for 15 minutes.
  8. Remove lid and cook for 5 additional minutes.
  9. Serve with fresh Challah. Nothing more!

Learn More: Food, Federation, Israel, Overseas