Chraime

Chraime comes from the Libyan-Jewish community, where it is the proud centerpiece of Rosh Hashanah and every festive dinner. Firm white fish is poached in a fiery sauce of sweet paprika, garlic, and tomato, its color a deep, glossy red. The name means hot in the local dialect, and true chraime does not hold back on the spice, though you can always dial the heat to suit your family.

Fiery red sauce, fork-tender fish

The sauce is the star: paprika and garlic bloomed slowly in olive oil turn sweet and mellow, with a lingering heat that builds with every bite. The fish absorbs the flavors as it poaches, staying moist and flaking apart at the touch of a fork. Spoon the extra sauce over challah or rice, because wasting a drop would be a crime. Make it a day ahead if you can — the fish only improves overnight, and it is bold, warming, and the kind of dish that makes you reach for more bread.

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