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Fish tagine recipe – Egytian Cuisine

The Egyptian tagine is much like the better-known Moroccan tajine, the conical-topped clay cooking pot that cooks spicy stews to perfection. This seafood recipe uses barramundi instead of the traditional Nile perch, but the squid and prawns are authentic, being fruits of Egypt’s Mediterranean coastline and its famous river.
• 1barramundi fillet, cut into 2 cm pieces
• 1squid tube, sliced
• 250 ggreen prawns, shelled and deveined
• ½ tbspolive oil
• 1 tbspcrushed garlic
• ½lime (or lemon), juiced
• 1 tspground cumin
• ½ cuproughly chopped coriander
• salt and pepper
• 1red capsicum, roasted and peeled
• 3tomatoes, chopped
• 1 cupchopped celery
• 1 tspground cumin
• 2 tbspolive oil
• 1red onion, sliced
• 1 tbsptomato paste
• small handful of coriander leaves
• salt and pepper
Cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 4 hours
Place the barramundi, squid and prawns in a mixing bowl and add the marinade ingredients. Mix well and marinate for 4 hours.
To make the sauce, use a hand-held blender or food processor to blend the capsicum (including its seeds) with the tomato, celery and cumin. Heat the olive oil in a large frying pan over high heat and fry the red onion until soft. Add the blended sauce and bring to a high simmer. Stir in the tomato paste, coriander and salt and pepper to taste.
Preheat the oven to 180°C. Cover the base of the tagine with some of the sauce, add the seafood, then cover with the remaining sauce. Place the tagine on the stove over medium heat for a few minutes to start the cooking process. Transfer to the oven and cook for 40–45 minutes.
Serve with fresh bread, couscous or rice.

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