Egyptian Fish Tagine (Samak Tajine)
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.
Source and licence
"Egyptian Fish Tagine (Samak Tajine)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egyptian_Fish_Tagine_(Samak_Tajine), revision 4511875), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egyptian_Fish_Tagine_(Samak_Tajine)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4511875
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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)
Method
- 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.