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Fish Stew with Tomatoes and Coriander Seed ~ Egypt - Twitchin Kitten - 09-16-2008
A favorite Egyptian flavoring is a mix of fried garlic and coriander. This dish is a specialty of Alexandria, where it is usually baked in a clay dish called a tagen (it is deeper than Moroccan tagines and with straight sides). You can make it with any white fish, steaks or fillets. Serve it with plain rice or rice with vermicelli.
Tagen Samak bel Cozbara
Fish Stew with Tomatoes and Coriander Seed
Ingredients:
1 1/2 pounds fish - fillets or steaks
3 Tbsp olive oil
Salt and pepper
6 or 7 cloves garlic, crushed
1 - 2 tsp ground coriander
1 1/2 pounds tomatoes, peeled and chopped
1 - 2 tsp sugar
In a large skillet, fry the fish briefly in the oil until lightly browned but still uncooked in the centers, turnit it over once and sprinkling with salt and pepper. Then lift it out and drain on paper.
Fry the garlic and the coriander together in the same oil ove rlow heat for moments only, stirring until the aroma rises. Add the tomatoes, stir in the sugar and a little salt and pepper, and cook for 15 minutes. Return the fish to the pan and cook for another 2 - 5 minutes or until done to your liking.
Serves 4
Variation:
For cozbareyet al samak cut the fish into chunks and fry brifely in oil. Lift out when it is done and drain on paper. In a small pan, heat 3 tablespoons olive oil with 5 or 6 crushed garlic cloves and 1 1 1/2 tsp ground coriander until the garlic begins to color. Pour over the fish.