Egyptian Fish Tagine (Samak Tajine)
Egyptian fish tagine, or samak tajine, simmers fish fillets in a tomato sauce built on cumin, paprika, coriander, cayenne and a little cinnamon. The cinnamon is the detail to notice, adding a faint sweetness that rounds out the heat and the lemon. The sauce cooks first and the fish finishes gently in it, so the fillets stay tender. Nile perch or red snapper both work, and bread or rice soaks up every spoonful.
Instructions
Warm the olive oil in a tagine or deep skillet over medium heat.
Add the chopped onion and garlic and cook until the onion turns translucent and smells sweet.
Stir in the cumin, paprika, cayenne, coriander and cinnamon. Let them toast for about a minute, stirring, until the spices smell strong and warm.
Tip in the diced tomatoes with their juice and stir so the spices coat them. Pour in the stock and lemon juice, season with salt and pepper, and stir gently.
Turn the heat to low and simmer the sauce for about 10 minutes, so the flavors come together and the sauce thickens slightly.
Slide the fish fillets into the sauce so they are covered by it, and spoon some sauce over the tops.
Cover the pan and cook for 15 to 20 minutes, until the fish is cooked through and flakes easily when pressed with a fork.
Take the pan off the heat, scatter the chopped parsley or cilantro over the top, and serve hot with Egyptian bread or rice.
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