Tajine bil Samak (Libyan Fish Tajine)
Tajine bil samak is a Libyan fish stew of browned fillets simmered in a spiced tomato sauce. The spice mix is what sets it apart: cumin, paprika, coriander and caraway give the sauce a earthy depth, while cayenne lets you set the heat to taste. Searing the fish first gives it some color before it finishes gently in the sauce. Cod, haddock or tilapia all work, and rice or bread catches the juices.
Instructions
Warm the olive oil in a tajine or wide skillet over medium heat. Add the chopped onion and minced garlic and cook until the onion turns translucent and smells sweet.
Lay the fish fillets in the pot and cook for a few minutes on each side, until lightly browned. Lift them out and set them aside.
In the same pot, stir in the diced tomatoes and tomato paste until they are well mixed.
Add the cumin, paprika, cayenne, coriander, caraway, salt and pepper, and stir them into the tomatoes. Pour in the water and stir until the sauce is smooth and evenly combined.
Return the fish to the pot and nestle the fillets into the sauce. Cover with the lid and simmer for about 10 to 15 minutes, until the fish is opaque and flakes easily when pressed with a fork.
Take the pot off the heat and scatter the chopped parsley or cilantro over the top. Serve hot with rice or bread. If you cook in a clay tajine, set a heat diffuser under it so the clay heats evenly and does not crack.
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