Out tomorrow is the IJN’s annual Passover Foods section, chock full of leaven-free recipes for your holiday enjoyment!
We’re busy in our test kitchen, trying a few out, so make sure to check back in the coming days for more recipes.
The first on the chopping block is “Chraime,” a Moroccan fish dish that would make an ideal first course for a festive meal, or a main for a more homey dinner. This recipe, and another we’ll be trying later in the week, is naturally kosher for Passover. The fish is cooked in a rich red pepper sauce, punctuated with spices and garlic. Our guess is that “Chraime” is served as a traditional Friday-night fish course in Jewish North African homes.
The recipe, which comes to us via El Al, would serve a large crowd. For smaller groups, halve or third the recipe. For salt fiends, a nice addition to this would be capers, which should be added together with the herbs.
Chraime
Ingredients
- 3 pieces fish fillet (salmon, grouper or any other fish preferred) RMJ: We used salmon
- ½ C olive oil
- 7 red peppers, sliced thin
- 9 sweet tomatoes, peeled and sliced into cubes RMJ: We used Roma
- 9 garlic cloves, chopped
- 1 C chopped cilantro
- 1 C chopped parsley
- 1 heaping TB Moroccan paprika RMJ: Hungarian paprika also works
- 1 heaping TB salt
- 1 tsp. turmeric
- 1 tsp. white pepper
- 2 C water
- Handful of toasted pine nuts
Instructions
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Heat a flat and wide pot with olive oil over high heat. Add peppers and garlic. Mix. Add tomatoes and cook until peppers are soft. Add dry spices. Mix well. Add three-fourths of the herbs.
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Place fish carefully near each other over the vegetables. Pour on water and cook for 20 minutes.
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Sprinkle remaining herbs on fish. Cover pot and continue cooking for 10 minutes. Sprinkle pine nuts just before serving.
Recipe Notes
Vegetarians: this sauce also works great for Shakshuka. Instead of adding the fish, create four small craters in the sauce and crack an egg into each. Continue cooking for 3-4 minutes, then bake in a preheated 350ºF oven until eggs are set to your desired taste.
Coming next: Roasted Butternut Squash & Spinach Quiche
