Name: Egyptian Fish Tagine
Cuisine: Egyptian
Ingredients: 1 tsp ground cumin; 2 green peppers, coarsely chopped (smaller than the fish pieces); 2 onions, coarsely chopped; 900 g/2 lb firm white fish fillets (bass for preference), skinned and cut into 4cm/1½ inch squares; flour; sea salt and black pepper; groundnut oil; olive oil; 3-4 cloves of garlic, crushed; 450 ml/15 fl oz tomato passata; 1 tsp dried chilli flakes; lemon juice; saffron strands

Preparation info

Difficulty
Medium

Appears in

Floyd Around the Med

By Keith Floyd

Published 2000

About

Ingredients

900 g/2 lb firm white fish fillets (bass for preference), skinned and cut into 4cm/1½ inch squares
olive oil

Method

Put the fish in a shallow dish and marinate in olive oil and lemon juice with a pinch of saffron for 30 minutes-1 hour.

Fry the peppers, onions and garlic in groundnut oil until they are almost cooked but still a little crunchy. Now add the tomato passata, stir in the chilli flakes, cumin and a large pinch of saffron and season with salt and pepper. Cook until the sauce has reduced by a

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Egyptian Fish Tagine

Ingredients

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