Hut bil Harfas
(Chicken and Olive Stew) Recipe
Origin: Algeria Period: Traditional
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Ingredients:
450g celery sticks, cut into 5cm lengths
2 garlic cloves, chopped
salt and black pepper, to taste
2 tsp paprika
1 tsp ground cumin
generous pinch of saffron
1/2 tsp cayenne pepper
3 tbsp olive oil
1.8kg whole fish (eg bream, bass or any firm white fish), cleaned, gutted and de-scaled
juice of 1 lemon
360g ripe tomatoes, chopped (or use tinned)
1 tbsp flat-leaf parsley, finely chopped
Hut bil Harfas
(Chicken and Olive Stew) Preparation:
Method:
Add the garlic and salt to a mortar and pound to a paste. Next add the saffron and pound in then add the remaining spices and oil. Mix together and pound to a smooth paste.
Cut slashes in the sides of the fish then rub the spice mixture both inside and out, rubbing well into the slashes you made. Lay the fish in a shallow dish and pour any remaining marinade over the top. Cover and set aside in the refrigerator to marinate for 1 hour.
Arrange the celery pieces in a single layer in the base of a tagine or casserole. Arrange the fish over the top then cover with the tomatoes, lemon juice and parsley. Either cook gently on top of the stove for about 45 minutes (if using a tagine) or place in an oven pre-heated to 190°C and bake for about 30 minutes then uncover and bake for 15 minutes more.
Serve hot on a bed of couscous or rice.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Seafood... More recipes for Fish...
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Other recipes with fish and vegetables as primary ingredients:
Dovi
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