Tajeen bil Hoot
(Fish Tagine) Recipe
Origin: Libya Period: Traditional
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Ingredients:
4 fish steaks
1/2 tsp chilli powder
1/2 tsp kammon hoot
1 garlic cloves, finely chopped
1/2 tsp salt
juice of l lemon
120ml olive oil
5 tomatoes, chopped
1 tbsp tomato purée
1/2 tsp salt
1 tsp black pepper
4 green chillies, finely chopped
1 tbsp kammon hoot
1 large potato, peeled and thinly sliced
3 garlic cloves, thinly sliced
Tajeen bil Hoot
(Fish Tagine) Preparation:
Method:
Combine the lemon juice, garlic, salt, kammon hoot and chilli powder in a bowl. Add the fish and turn to coat then cover and place in the refrigerator to marinate for 60 minutes.
Meanwhile add the oil to a tagine or casserole dish. Add the tomato, tomato purée, salt, black pepper, chillies and kammon hoot and fry, stirring constantly for about 5 minutes. Layer the potatoes in the base of the dish then pour over 300ml water. Add the fish and its marinade then cover the dish and cook for about 20 minutes, or until the potatoes are tender and the fish flakes easily with a fork.
Serve hot.
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 using Chillies... More recipes for Fish... More recipes for Carbohydrate Staples...
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Other recipes with fish and potatoes as primary ingredients:
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