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Fish tagine recipe

Created by Ramy Megalaa

16 comments

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Rating:

5/ 5 stars 69 Votes

Cuisine: Egyptian

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

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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.

If you enjoyed this Fish tagine recipe then browse more Egyptian recipes, seafood recipes and our most popular hainanese chicken rice recipe.

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Comments (16)

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25 Feb 2012 11:24 AEST

Susan

Mount Martha, Melbourne

Enhancements

Lovely dish, enhanced with fresh lime juice squeezed over the top at the table. Would be nice with some chilli also. I will definitely make this one again!

Agree(1 people agree)

Disagree(0 people disagree)

16 Feb 2012 04:22 AEST

Adelaide

Fabulous!

Who cares if it's Egyptian or Moroccan - does it really matter?!!? Either way, it's delicious! I'll be making this again and again. I highly recommend it. It would work so well with so many things. Thanks for the recipe.

Agree(3 people agree)

Disagree(0 people disagree)

17 May 2011 06:54 AEST

Sarah

bankstown

Bouallem

Tagine o is also used in egypt for meat casseroles and bamya, sometimes you can use fish also. The origin of tagine is morrocan but in Egypt we pronoune it Taagin, and we use it to cook egyptian dishes, so its quiet different from Morrocan Tagine.

Agree(1 people agree)

Disagree(0 people disagree)

16 Apr 2011 12:12 AEST

steve

burwood

more sauce

what a great recipe, i prefer more sauce when i cook this so add extra toms. tom paste and herbs , great for dipping thick crusty bread !

Agree(1 people agree)

Disagree(0 people disagree)

10 Sep 2010 02:02 AEST

Gianna

Highett

does it go in the oven with the lid on or off?

I have never cooked a tagine before, but I would like to try this one. In the show I noticed it went into the oven without the lid, and then when it was cooked, you see the dish with the lid on. Would anyone know?

Agree(0 people agree)

Disagree(0 people disagree)

09 Sep 2010 07:46 AEST

Bouallem Benjeddi

Sydney

You need to explain

Why Egyptians are stealing Moroccan dishes and claiming as their own? Tagine is 100% from Morocco and Algeria but it looks so dramatic and beuatiful that the Egyptians take it and call it their own in a program about Egyptian cuisine? Moroccan tagines you can use them direct on the gas. I don't know about the ones made in Egypt.

Agree(2 people agree)

Disagree(9 people disagree)

05 May 2010 01:07 AEST

Steph

North Perth, WA

staple

I've cooked this many times and it never fails to impress - delicious!

Agree(3 people agree)

Disagree(0 people disagree)

24 May 2009 12:46 AEST

Steve

Cumbria UK

Try it cold

We made this a were delighted with it. We had some left over and popped it in the fridge. The following day we were going to heat it up again but we ate it cold before we could get in near a heat source - lovely.

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