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Algerian   -   Fish And Celery Tagine (Hut Bil Karfas)   adapted from North African Cooking by Hilaire Walden

  • 1 Pound Celery Stalk
  • 2 Cloves Garlic
  • Salt And Pepper -- To Taste
  • 2 Teaspoons Paprika
  • 1 Teaspoon Cumin
  • Saffron -- To Taste
  • 1/2 Teaspoon Cayenne
  • 3 Tablespoons Olive Oil
  • 4 Pounds Bream Or Bass Fillets
  • 1 Lemon Lemon Juice
  • 12 Ounces Tomatoes -- Chopped
  • 1 Tablespoon Parsley -- Finely Chopped
Directions Mix garlic, salt, spices and oil in spice grinder. Cut slashes in the fish. Rub the mixture into the fish, pressing well into the slashes. Lay the fish on a plate and cover with remaining mixture. Marinate for 1 hour. Preheat oven to 375 degrees. Cut the celery into 2 inch chunks. Arrange in a single layer in a baking dish. Put the fish on the celery. Cover with tomatoes, lemon juice and parsley. Cover with foil and bake for 30 minutes. Uncover and bake for 15 more minutes.
Serves 4
Time to Make 0:00

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