Tajin bel Hut
(Mullet and Potato Tagine) Recipe
Origin: Libya Period: Traditional
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Ingredients:
4 whole mullet (about 200g each)
1 onion, finely chopped
1 celery stick, finely chopped
2 red chillies, finely chopped
2 cloves of garlic, finely chopped
4 potatoes, peeled and chopped into pieces
2 ripe tomatoes, chopped
4 tbsp extra-virgin olive oil
4 tbsp tomato puree
1 tbsp black cumin, ground
1 tbsp paprika
juice of 1 lemon
salt, to taste
Tajin bel Hut
(Mullet and Potato Tagine) Preparation:
Method:Add the onion, celery, tomatoes and potatoes to the oil in a tagine. Fry until lightly browned then add the mullet and tomato puree. Sprinkle with the cumin and paprika then add the lid and cook for about 12 minutes. Add the lemon juice and mix gently (be careful not to break the fish). Reduce the heat to low and continue cooking until the sauce thickens.
Serve on a bed of rice.
Read: Recipe Articles and Reviews
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Other recipes with fish and potatoes as primary ingredients:
Chorba bil Matisha
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