Egyptian Fish Tagine (Samak Tajine)

• 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)

Ingredients for 3 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat the olive oil in a tagine or deep skillet over medium heat.

   Stovetop
2. 2

   Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.

3. 3

   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.

4. 4

   Add the diced tomatoes (including the juice) to the tagine or skillet. Stir to incorporate the spices with the tomatoes.

   Stovetop
5. 5

   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.

6. 6

   Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together.

   Stovetop
7. 7

   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.

   Stovetop
8. 8

   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.

   Stovetop
9. 9

   Once the fish is cooked, remove the tagine or skillet from the heat.

   Stovetop
10. 10

    Serve hot, garnished with fresh parsley or cilantro. It pairs well with Egyptian bread or rice.