“Flavors of Israel” by Nida Degutiene is a book that allows you to get acquainted with Jewish culture and cuisine. In a very accessible way, it describes the most important Jewish holidays and the customs and dishes that accompany them. From the book we’ll learn what Shabbat is, what kosher means, why Jews don’t eat pork… 
Jewish cuisine is very diverse, full of influences from around the world.
My favorite recipe is one of the Sephardic dishes (Jews from Spain and Portugal), chraime – fish in tomato sauce with peppers. I most often use cod, if I can buy wild-caught with MSC certification, but local freshwater fish like pike-perch will also work, you just need to cook it for a shorter time.

Fish Braised in Tomato Sauce with Peppers

Inspiration: “Flavors of Israel”, Nida Degutiene

4 tablespoons olive oil
1 medium onion or 2 shallots
1 red bell pepper
1 yellow bell pepper
2 cloves garlic
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika (optional, if you like it)
chili flakes, optional
1 can (400 g) diced tomatoes, peeled
1/2 cup water
400g – 500g fish, preferably sea fish, e.g. cod (with certification)
salt
pepper
chopped fresh parsley for serving

Peel the onion and cut into very thin slices.

In a deep skillet, heat the olive oil, add the onion, lightly salt and sauté over low heat for about 5 minutes or until softened.

Cut the peppers in half, remove the seeds and cut into thin strips.
Add the peppers to the sautéed onion and cook over low heat until softened (10 – 15 minutes)

Peel the garlic, cut into very thin slices and add to the sautéed peppers. Add the turmeric, cumin, sweet and smoked paprika. Mix everything thoroughly and sauté for another 2 minutes.

Add the tomatoes, season with salt and pepper, you can add chili flakes.  Bring to a boil and simmer over low heat, uncovered, for 15 minutes, stirring occasionally.

Add the water, stir, season with salt and pepper if needed. 

Arrange the fish fillets on top of the sauce (if they have skin, place skin-side down), cover with a lid and braise over low heat. If the fish pieces are large and thick, about 10-12 minutes, and if thin or small, 5-6 minutes. 

Sprinkle the finished dish with parsley and serve hot with rice, groats, boiled potatoes or bread.

Enjoy!