Chraime (Sephardic Fish and Vegetable Casserole)
Chraime is a Sephardic Jewish casserole of white fish baked over potatoes in a paprika and tomato sauce, traditionally served as a first course at Rosh Hashanah. Everything cooks in one pot, with the fish steaming above the vegetables while the garlic, jalapeño and olive oil flavor the broth below. Sole, halibut or cod all work well. Serve it with challah, because the spicy red juices are the best part.
Instructions
Slice the potatoes and lay the slices across the bottom of a large flame-proof casserole or Dutch oven. Scatter the bell pepper wedges, smashed garlic and jalapeño over the potatoes, then sprinkle with salt.
Set the fish fillets on top of the vegetables and season them with the paprika and a little more salt. Add the chopped tomatoes and the cilantro or parsley over the fish.
Pour the water in around the edges of the pan so it does not wash the seasoning off the fish. Drizzle the olive oil over the top and finish with a generous sprinkle of coarse salt.
Put the pan over high heat, cover it, and bring the liquid to a boil. Lower the heat slightly and simmer for 25 to 30 minutes, until the vegetables are tender and the fish is cooked through.
Lift the lid to check the pan after 20 minutes. If the liquid looks plentiful, leave the lid off for the rest of the cooking so the sauce reduces.
Serve hot or warm, with challah for mopping up the juices.
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