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 Algerian - Fish And Celery Tagine (Hut Bil Karfas)
adapted from North African Cooking by Hilaire Walden
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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