Chraime (Sephardic Fish and Vegetable Casserole)
Chraime is a popular Sephardic Jewish fish and vegetable casserole often eaten as the first course at Rosh Hashanah. It can also be eaten as an entrée, and is normally served with challah.
Source and licence
"Chraime (Sephardic Fish and Vegetable Casserole)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chraime_(Sephardic_Fish_and_Vegetable_Casserole), revision 4517395), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chraime_(Sephardic_Fish_and_Vegetable_Casserole)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517395
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Associated with Jewish by a tradition spanning countries: Sephardic (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 2 large baking potatoes
- 2 medium red bell peppers, cored, seeded, and cut into ½-inch thick wedges
- 5 garlic cloves, peeled and smashed
- 1 small jalapeño or other hot chili pepper, quartered and seeded
- Salt, to taste
- 1¼–1½ pounds of white fish fillets (e.g. sole, halibut, or cod)
- 1 tablespoon sweet paprika
- 3 ripe tomatoes, coarsely chopped
- 1 cup chopped fresh cilantro or parsley
- 1 cup water
- ⅓ cup olive oil
- Coarse salt, to taste
Method
- In a large flame-proof casserole or Dutch oven, set the potato slices on the bottom. Scatter the bell peppers, garlic, and jalapeño pepper on the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley.
- Pour the water in at the edges. Sprinkle the top with oil and sprinkle generously with salt.
- Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25–30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time.
- Serve hot or warm with challah.