Fish tagine

Fish tagine 

The Egyptian tagine (pronounced with a hard ‘g’) is much like the better-known Moroccan tajine (pronounced with a soft ‘j’). This recipe uses barramundi instead of the traditional Nile perch, with calamari and prawns drawing on the fruits of Egypt’s Mediterranean coastline and its famous river.

Ingredients

1 barramundi fillet, cut into 2 cm pieces
1 calamari tube cleaned, and sliced
250g prawns, peeled and deveined

Marinade
½ tbsp olive oil
1 tbsp crushed garlic
Juice of ½ lime (or lemon)
Salt and pepper to taste
1 tsp cumin
½ cup fresh coriander, chopped roughly

Sauce
1 roasted red capsicum, peeled
3 fresh tomatoes
1 cup chopped celery
1 tsp cumin
1 tbsp tomato paste
Small handful of fresh coriander leaves
Salt and pepper to taste

Preparation

In a mixing bowl, combine the ingredients for the marinade and mix well. Add the barramundi pieces, calamari and prawns. Mix so the seafood is well coated and marinate for 4 hours.

To make the sauce, blend the tomatoes, capsicum, including the seeds, celery and cumin. 

In a large frying pan heat 1 tsp olive oil on a high heat and fry the red onion until soft. Add the blended sauce mixture and bring to a high simmer. Stir in the tomato paste, salt, pepper, coriander leaves and little cumin.

Cover the base of the tagine with some of the sauce, add the seafood, then cover the seafood with the remaining sauce. Place the tagine plate on the stove over a medium heat for a few minutes to start the cooking process. Then transfer to the oven, pre-heated 180°C for 40-45 mins.

Serve with fresh bread, couscous or rice.

Posted in: African Cuisine