Fish tagine from Food Safari: Glorious Adventures Through a World of Cuisine (page 41) by Maeve O'Meara

  • celery
  • coriander leaves
  • ground cumin
  • garlic
  • limes
  • red onions
  • tomato paste
  • tomatoes
  • squid
  • prawns
  • barramundi
  • red capsicums

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

    Marinate fish for 4 hours.

  • chrisguzzi on January 15, 2012

    I cooked this for friends who supplied the fish, the type of fish was not known, a family member caught it. The friends are not keen on fish. The Egyptian recipe is a little different to the usual Morrocan tagine but quite easy to put together. It relies on the sauce ingredients being whizzed together in the first instance and then cooked off in the oil (bit like a Malaysian curry). I used a stove top Emile Henry Tagine rather than bake in a oven. One friend who describes even the best restaurant food as "nice", declared "I would have that again". Worth a try for your own fish.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.