{"slug":"chraime","collection":"recipes","is_recipe":true,"visibility":"public","title":"Chráime","description":"A North African-Jewish braised fish dish with white fish fillets slowly simmered over a bed of potatoes, roasted peppers, tomatoes, and fresh herbs in a paprika-spiced broth.","body_md":"\n## Ingredients\n\n-   2 large baking potatoes\n-   2 medium red bell peppers, cored, seeded, and cut into ½ inch thick\n    wedges\n-   5 garlic cloves, peeled and smashed\n-   Chili peppers, quartered and seeded (your choice of the freshest\n    available or personal favorite):\n    -   1 to 2 pimiento (cherry bomb) peppers (my personal favorite)\n        --or--\n    -   1 to 2 jalapeño peppers (perfectly good, and readily available)\n        --or--\n    -   1 to 2 serrano peppers (good for heat, but not much flavor)\n-   salt, to taste\n-   567g to 680g (1¼ to 1½ lbs) white fish fillets (tilapia, sole, halibut, or\n    cod)\n-   1 tablespoon sweet paprika\n-   3 ripe tomatoes, coarsely chopped\n-   240ml (1 cup) chopped fresh cilantro or parsley\n-   240ml (1 cup) water\n-   80ml (⅓ cup) olive oil\n-   coarse salt, to taste\n\n## Preparation\n\n1.  In a large flame-proof casserole or Dutch oven, build the casserole:\n    -   Set the potato slices on the bottom.\n    -   Scatter the bell peppers, garlic, and chili peppers over the\n        potatoes.\n    -   Sprinkle with salt.\n    -   Place the fish on top and sprinkle it with paprika and salt.\n    -   Add the tomatoes and cilantro or parsley.\n    -   Pour the water in at the edges.\n    -   Sprinkle the top with oil\n    -   Sprinkle generously with salt.\n2.  Set the pan over high heat, cover, and bring the mixture to a boil.\n3.  Reduce the heat slightly and simmer for 25-30 minutes or until the\n    vegetables are tender and the fish is cooked through.\n4.  Check the pan after 20 minutes; if there seems to be too much\n    liquid, uncover the pan for the remaining cooking time.\n\nAt this point, the casserole should be fully cooked and ready to serve,\nhowever, I've found that cooking for an extra hour, uncovered, over low\nheat really brings the flavors together and is really worth the extra\ntime.\n\n5.  Serve hot or warm with challah.\n\n\n## Notes\n\n- **Structure repair (2026-07-30):** the chili line offered three alternatives as indented sub-bullets. Flattened into the items array they parsed as three separate purchases, so the shopping list demanded pimiento AND jalapeño AND serrano when the recipe says choose one. Now a single line. The options, per the original: **pimiento (cherry bomb)** — the author's favourite; **jalapeño** — perfectly good and readily available; **serrano** — good heat, less flavour. (The parent line was also truncated mid-phrase at 'your choice of the freshest'.)\n","draft":false,"servings":"4","prep_time":"15 minutes","cook_time":"1 hour 30 minutes","total_time":"1 hour 45 minutes","created_at":"2015-02-01T18:50:36Z","updated_at":"2026-07-30T11:42:10.504855Z","categories":["Main"],"tags":["Fish","Potatoes","Tomatoes","Veggies"],"methods":["Stove-Top"],"themes":["One-Pot"],"ingredients":[{"section":"","items":["-   2 large baking potatoes","-   2 medium red bell peppers, cored, seeded, and cut into ½ inch thick","-   5 garlic cloves, peeled and smashed","-   1 to 2 chili peppers, quartered and seeded — pimiento (cherry bomb), jalapeño, or serrano; see Notes","-   salt, to taste","-   567g to 680g (1¼ to 1½ lbs) white fish fillets (tilapia, sole, halibut, or","-   1 tablespoon sweet paprika","-   3 ripe tomatoes, coarsely chopped","-   240ml (1 cup) chopped fresh cilantro or parsley","-   240ml (1 cup) water","-   80ml (⅓ cup) olive oil","-   coarse salt, to taste"],"parsed":[{"raw":"-   2 large baking potatoes","qty":2,"item":"large baking potatoes"},{"raw":"-   2 medium red bell peppers, cored, seeded, and cut into ½ inch thick","qty":2,"item":"medium red bell peppers, cored, seeded, and cut into ½ inch thick"},{"raw":"-   5 garlic cloves, peeled and smashed","qty":5,"item":"garlic cloves","prep":"peeled and smashed"},{"raw":"-   1 to 2 chili peppers, quartered and seeded — pimiento (cherry bomb), jalapeño, or serrano; see Notes","qty":1,"qty_max":2,"item":"chili peppers","prep":"quartered and seeded — pimiento, jalapeño, or serrano; see Notes"},{"raw":"-   salt, to taste","item":"salt, to taste"},{"raw":"-   567g to 680g (1¼ to 1½ lbs) white fish fillets (tilapia, sole, halibut, or","qty":567,"unit":"g","item":"to 680g white fish fillets (tilapia, sole, halibut, or"},{"raw":"-   1 tablespoon sweet paprika","qty":1,"unit":"tbsp","item":"sweet paprika"},{"raw":"-   3 ripe tomatoes, coarsely chopped","qty":3,"item":"ripe tomatoes","prep":"coarsely chopped"},{"raw":"-   240ml (1 cup) chopped fresh cilantro or parsley","qty":240,"unit":"ml","item":"chopped fresh cilantro or parsley"},{"raw":"-   240ml (1 cup) water","qty":240,"unit":"ml","item":"water"},{"raw":"-   80ml (⅓ cup) olive oil","qty":80,"unit":"ml","item":"olive oil"},{"raw":"-   coarse salt, to taste","item":"coarse salt, to taste"}]}],"servings_int":4,"qc":{"status":"passed","last_checked_at":"2026-07-30T11:44:28.576369Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}