Fish stew (Tajin bi'l-hut) from A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of Venice to the Barbary Corsairs, with More than 500 Recipes by Clifford A. Wright

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Yildiz100 on January 06, 2019

    Very good. Was done at about 50 minutes baking time. I think it called for too much chermoula, though to be fair, I am always a bit skeptical when cilantro is concerned. Note, the chermoula recipe is the one that the author references later in the book for use in all recipes, and not necessarily the one that the original chef, Rafih Benjelloun, would have used, so it makes sense that the proportions aren't perfectly matched. I will just add what looks like an appropriate amount of chermoula in the future.

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