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Fish tagine recipe
- Cuisine: Egyptian
- Prep Time: 4 hr(s) 50 min(s)
- Cook Time: 1 hr(s)
- Serves 3
The Egyptian tagine is much like the better-known Moroccan tajine – the conical-topped clay cooking pot that cooks spicy stews to perfection. This recipe uses barramundi instead of the traditional Nile perch, but the squid and prawns are authentic, being fruits of Egypt’s Mediterranean coastline and its famous river.
Ingredients
Marinated fish1 - barramundi fillet, cut into 2 cm pieces
1 - squid tube, sliced
250 g - green prawns, shelled and de-veined
½ tbsp - olive oil
1 tbsp - crushed garlic
juice of ½ lime (or lemon)
1 tsp - ground cumin
½ cup - roughly chopped coriander
salt and pepper
Sauce
1 - red capsicum, roasted and peeled
3 - tomatoes, chopped
1 cup - chopped celery
1 tsp - ground cumin
2 tbsp - olive oil
1 - red onion, sliced
1 tbsp - tomato paste
small handful of coriander leaves
salt and pepper
Preparation
Place the barramundi, squid and prawns in a mixing bowl and add the remaining marinade ingredients. Mix well and marinate for 4 hours.To make the sauce, use a hand-held blender or food processor to blend the capsicum (including its seeds) with the tomato, celery and cumin.
Heat the olive oil in a large frying pan over high heat and fry the red onion until soft. Add the blended sauce and bring to a high simmer. Stir in the tomato paste, coriander and salt and pepper to taste.
Preheat the oven to 180°C. Cover the base of the tagine with some of the sauce, add the seafood, then cover with the remaining sauce. Place the tagine on the stove over medium heat for a few minutes to start the cooking process. Transfer to the oven and cook for 40–45 minutes.
Serve with fresh bread, couscous or rice.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Fish tagine recipe then browse more Egyptian recipes, seafood recipes and our most popular hainanese chicken rice recipe.
Egyptian Restaurants
Displaying 4 of 4 Egyptian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | De Bortoli Winery and Restaurant | Dixons Creek | |
| 2. | Princess Jasmine | Punchbowl | |
| 3. | Made In Africa Ethiopian Restaurant | Moorooka | |
| 4. | Cupido | Carlton |
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