Egyptian Fish Tagine (samak Tajine)

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• ½ teaspoon ground cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 can tomatoes
• 1 cup vegetable
• to taste juice of 1 lemon
• 4 fish fillets
• to taste parsley

Steps

1. Heat the olive oil in a tagine or deep skillet over medium heat.
2. Add the finely chopped onion and minced garlic.
3. Sauté until the onion becomes translucent and fragrant.
4. Add the ground cumin, ground paprika, ground cayenne pepper, ground coriander, and ground cinnamon.
5. Stir well to combine.
6. Let the spices toast for a minute to release their flavors.
7. Add the diced tomatoes (including the juice) to the tagine or skillet.
8. Stir to incorporate the spices with the tomatoes.
9. Pour in the vegetable or fish stock and lemon juice.
10. Season with salt and pepper to taste.
11. Stir the sauce gently to combine all the ingredients.
12. Reduce the heat to low.
13. Let the sauce simmer for about 10 minutes to allow the flavors to meld together.
14. Carefully place the fish fillets into the simmering sauce, ensuring they are submerged.
15. Spoon some of the sauce over the fish to coat them evenly.
16. Cover the tagine or skillet with a lid.
17. 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.
18. Once the fish is cooked, remove the tagine or skillet from the heat.
19. Serve hot, garnished with fresh parsley or cilantro.
20. It pairs well with Egyptian bread or rice.