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Tajine bil Samak (Libyan Fish Tajine)
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518689
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 4–6 fish fillets (such as cod, haddock, or tilapia)
- 2 tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cayenne pepper (adjust according to spice preference)
- ½ teaspoon ground coriander
- ½ teaspoon ground caraway seeds
- Salt to taste
- Pepper, to taste
- 1 cup water
- Fresh parsley or cilantro, chopped, for garnish
Directions
- Heat the olive oil in the tajine over medium heat.
- Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Place the fish fillets in the tajine, and cook for a few minutes on each side until lightly browned. Remove the fish fillets from the tajine or skillet and set them aside.
- In the same tajine or skillet, add the diced tomatoes and tomato paste. Stir well to combine.
- Add the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper. Mix the spices into the tomato mixture. Pour in the water and stir until the sauce is well combined.
- Return the fish fillets to the tajine, nestling them into the sauce.
- Cover the tajine with a lid and let the fish simmer in the sauce for about 10–15 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the tajine from the heat.
- Sprinkle chopped parsley or cilantro on top for garnish.
- Serve the hot, accompanied by rice or bread.
Equipment
Tajine or deep, wide skillet with a lid, Wooden spoon or spatula, Knife
Notes
Feel free to adjust the spice levels according to your preference. Add more cayenne pepper for extra heat or reduce it for a milder flavor.
You can add additional vegetables such as bell peppers or carrots to the tajine for added flavor and nutrition.
Experiment with different types of fish fillets based on your preference and availability.
If using a tajine, it is recommended to place a heat diffuser between the tajine and the heat source to distribute the heat evenly and prevent the clay from cracking.
Check the fish for doneness by gently flaking it with a fork. It should be opaque and easily separated into flakes.
Add a squeeze of lemon juice to the sauce before serving for a tangy flavor.
For a heartier version, add a can of chickpeas or cooked white beans to the tajine during the simmering process.