Patti'S Chraime (Moroccan Fish And Vegetable Casserole)

• 4 Large baking potatoes, peeled and cut into 1/4" slices
• 2 Medium red bell peppers, cored, seeded, and cut into 1/2" - thick wedges
• 2 Garlic cloves, peeled and smashed
• 1 Small Jalapeno or other hot pepper, quartered and seeded
• 1 1/4 to 1 1/2 pounds White fish fillets
• 1 tablespoon Sweet paprika
• 3 Ripe Tomatoes, coarsely chopped
• 1 cup Fresh cilantro or parsley, chopped
• 1 cup Water
• 1/3 cup Olive oil

1. In a large, flameproof casserole or Dutch oven, set the potato slices on the bottom. Scatter bell peppers, garlic and hot pepper on the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and more salt. Add tomatoes and cilantro or parsley.
2. Pour water in at edges. Sprinkle the top with oil and more salt.
3. Set the pan over high heat, cover, and bring the mixture to a boil. Reduce heat slightly and simmer for 25-30 minutes or until vegetables are tender and fish is cooked through. Check the pan after 20 minutes; if there is too much liquid, uncover the pan for the remainder of the cooking time.
4. Serve hot or warm with challah.

baking potatoes, red bell peppers, garlic, pepper, white fish, sweet paprika, tomatoes, fresh cilantro, water, olive oil

Taken from www.epicurious.com/recipes/member/views/pattis-chraime-moroccan-fish-and-vegetable-casserole-5a731d3035212c25477f52b3 (may not work)