Cookbook:Egyptian Fish Tagine (Samak Tajine)
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Egyptian Fish Tagine (Samak Tajine) | |
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Category | Fish recipes |
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Egyptian fish tagine, also known as samak tajine, is a popular seafood dish in Egyptian cuisine. It features tender fish fillets cooked in a rich tomato-based sauce with an array of aromatic herbs and spices. This flavorful and aromatic dish is often enjoyed with Egyptian bread or rice, making it a satisfying meal.
Ingredients
[edit | edit source]- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 can (400 g) diced tomatoes
- 1 cup vegetable or fish stock
- Juice of 1 lemon
- Salt to taste
- Pepper to taste
- 4 fish fillets (such as Nile perch or red snapper)
- Fresh parsley or cilantro, chopped (for garnish)
Equipment
[edit | edit source]- Tagine or deep, wide skillet with a lid
- Cooking spoon or spatula
- Knife
- Citrus juicer (if using fresh lemon juice)
Procedure
[edit | edit source]- Heat the olive oil in a tagine or deep skillet over medium heat.
- Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the ground cumin, ground paprika, ground cayenne pepper, ground coriander, and ground cinnamon. Stir well to combine and let the spices toast for a minute to release their flavors.
- Add the diced tomatoes (including the juice) to the tagine or skillet. Stir to incorporate the spices with the tomatoes.
- Pour in the vegetable or fish stock and lemon juice. Season with salt and pepper to taste. Stir the sauce gently to combine all the ingredients.
- Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together.
- Carefully place the fish fillets into the simmering sauce, ensuring they are submerged. Spoon some of the sauce over the fish to coat them evenly.
- Cover the tagine or skillet with a lid and let the fish cook in the sauce for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once the fish is cooked, remove the tagine or skillet from the heat.
- Serve hot, garnished with fresh parsley or cilantro. It pairs well with Egyptian bread or rice.
Notes, tips, and variations
[edit | edit source]- Egyptian fish tagine is a versatile dish, and you can customize the spices and herbs according to your preference.