Cookbook: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.

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)

Equipment

 * Tagine or deep, wide skillet with a lid
 * Cooking spoon or spatula
 * Knife
 * Citrus juicer (if using fresh lemon juice)

Procedure

 * 1) Heat the olive oil in a tagine or deep skillet over medium heat.
 * 2) Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
 * 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) Add the diced tomatoes (including the juice) to the tagine or skillet. Stir to incorporate the spices with the tomatoes.
 * 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) Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together.
 * 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.
 * 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.
 * 9) Once the fish is cooked, remove the tagine or skillet from the heat.
 * 10) Serve hot, garnished with fresh parsley or cilantro. It pairs well with Egyptian bread or rice.

Notes, tips, and variations

 * Egyptian fish tagine is a versatile dish, and you can customize the spices and herbs according to your preference.