6 - 8
How to cook African Fish and Celery Tagine (Hut Bil Karfas)
- 4 pounds sea bass or bream fillets
- 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
- bream or bass fillets
- Juice from 1 lemon
- 12 ounces tomatoes, chopped
- 1 tablespoon parsley, finely chopped
- 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°F. 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.
The Fish And Celery Tagine (Hut Bil Karfas) is an African delicious dish from Algeria.
A tajine or tagine is the name of a type of North African dish (Algeria, Morocco, Libya and Tunisia) as well as the special pot in which they are cooked.
This recipe for African Fish and Celery Tagine (Hut Bil Karfas) serves/makes: 6 - 8
The African Fish and Celery Tagine (Hut Bil Karfas) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Bass
Preparation Method: Baked