How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Chreime (North African Fish Stew) ?

You need 8 ingredients. The key ingredients include: 20oz fish with white, firm flesh (grouper, greater amberjack, sea bass, grey mullet or even carp) cut through the bone into thick slices (steaks), 1/3 cup olive oil, 10 cloves garlic, crushed, 2 tablespoons paprika, and more.

Is Chreime (North African Fish Stew) suitable as seafood?

Yes, Chreime (North African Fish Stew) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Chreime (North African Fish Stew) ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chreime (North African Fish Stew) Recipe

Name: Chreime (North African Fish Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20oz fish with white, firm flesh (grouper, greater amberjack, sea bass, grey mullet or even carp) cut through the bone into thick slices (steaks); 1/3 cup olive oil; 10 cloves garlic, crushed; 2 tablespoons paprika; 1 tablespoon (or less) cayenne pepper; 1 teaspoon ground caraway; 1 teaspoon ground cumin (optional); 2-3 tablespoons tomato paste

Warm up with this hearty Chreime (North African Fish Stew) recipe. Made with white, olive oil, garlic and paprika. Easy step-by-step instructions included.

This Chreime (North African Fish Stew) relies on simple, everyday ingredients such as olive oil, garlic, crushed, paprika and (or less) cayenne pepper. It comes together quickly and makes 4 servings, at about 224 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

20oz fish with white, firm flesh (grouper, greater amberjack, sea bass, grey mullet or even carp) cut through the bone into thick slices (steaks)
1/3 cup olive oil
10 cloves garlic, crushed
2 tablespoons paprika
1 tablespoon (or less) cayenne pepper
1 teaspoon ground caraway
1 teaspoon ground cumin (optional)
2-3 tablespoons tomato paste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
224 kcal
Category
Seafood

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