Tunisian Fish Tagine
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
54
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 tsps
Cumin Seed5 tbsps
Olive Oil1 ounce lb g
Potatoes (peeled and cut into 1 cm 1/2-inches cubes)1.5 tsps
Tumeric2 medium
Onion (sliced into thin rings)1 stalk
Celery (finely chopped)2 tsps
Paprika1
SaltDirections:
1
Toast the cumin seeds in a dry pan for 2-3 minutes over low heat
2
Grind to a powder in a mortar and pestle or in a spice grinder and set aside
3
Seed the chilies and cut into julienne strips
4
Place half of the olive oil in one large frypan and half in a nonstick pan with a lid
5
Put the potato into the nonstick pan
6
Add the tumeric and fry, tossing and turning the potatoes
7
At the same time in the other pan, fry the onion and celery, stirring occasionally
8
When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron
9
Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat
10
Leave in the pan while the potatoes finish cooking
11
As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes
12
Spoon the onion mixture over and around the steaks and pour over the tomatoes
13
Bring to boil over a medium-high heat, immediately lower it and cover
14
Cook gently for 7-10 minutes or until the fish is just cooked
15
Taste and season
16
Serve in large warmed bowl, sprinkled with cilantro