Sufra Dayma:

Fish and Coriander Tagine

By Moushira Abdel-Malek

---

Serves 4-6

Ingredients:

1 kg white fish fillets

3 large onions (thinly sliced)

2 tbsp crushed garlic

1 large celery stalk (head and leaves, sliced)

2 large potatoes

4 tomatoes (sliced)

1 cup fresh coriander leaves (finely mashed in blender)

2 green chilli pods (finely chopped)

4 tbsp corn oil

2 tbsp extra virgin olive oil

Salt + pepper + allspice + cumin

Method:

Scrub and peel potatoes. Boil in salted water for five minutes. Remove from water and slice thickly. Wash and drain fish. Season well on all sides. Heat corn oil in a large cooking pan. Add onion. Stir to slightly brown. Add garlic and coriander. Stir for one minute, then add all remaining vegetables. Season and cover. Leave to simmer over medium heat for ten minutes. Remove from heat and add fish gently mixing in vegetable and sauce. Gently transfer into a wide Tagine, placing fish in one layer, with a thin bedding of vegetables and sauce, pouring the rest to cover fish. Sprinkle olive oil on top and bake in a moderately hot oven until fish is cooked. Serve with rice or bread.