Tajine bil Samak (Libyan Fish Tajine)

Tajine bil samak is a delicious and fragrant Libyan fish dish cooked in a tajine, a traditional clay pot with a conical lid.

serves 4

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 4–6 fish fillets (such as cod, haddock, or tilapia)
• 2 tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• ½ teaspoon ground cayenne pepper (adjust according to spice preference)
• ½ teaspoon ground coriander
• ½ teaspoon ground caraway seeds
• Salt to taste
• Pepper, to taste
• 1 cup water
• Fresh parsley or cilantro, chopped, for garnish

Steps

1. Heat the olive oil in the tajine over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. Place the fish fillets in the tajine, and cook for a few minutes on each side until lightly browned. Remove the fish fillets from the tajine or skillet and set them aside.
4. In the same tajine or skillet, add the diced tomatoes and tomato paste. Stir well to combine.
5. Add the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper. Mix the spices into the tomato mixture. Pour in the water and stir until the sauce is well combined.
6. Return the fish fillets to the tajine, nestling them into the sauce.
7. Cover the tajine with a lid and let the fish simmer in the sauce for about 10–15 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Remove the tajine from the heat.
9. Sprinkle chopped parsley or cilantro on top for garnish.
10. Serve the hot, accompanied by rice or bread.

More recipes with onion, garlic, white fish, tomatoes, tomato paste, cumin, paprika, cayenne pepper, coriander or caraway

Adapted from “Tajine bil Samak (Libyan Fish Tajine)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.