Egyptian Fish Ragout Recipe

Serves/Makes: 6 - 8

Ingredients:

  • 2 1/4 pounds fish
  • 2 tablespoons raisins
  • 4-5 onions, thinly sliced
  • 2 1/4 pounds ripe tomatoes, diced
  • 1/2 cup finely chopped parsley leaves
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • 1 teaspoon mixed spices
  • 2 tablespoons roasted hazelnuts
  • Oil
  • Salt and pepper to taste
How to cook Egyptian Fish Ragout:
  • Cut fish into neat pieces.
  • Fry fish and remove onto absorbent paper. Lightly fry the raisins until they puff, then remove from pan.
  • Fry the onions to a transparent brown, then add tomatoes, parsley, sugar, vinegar, mixed spices, and seasoning.
  • Simmer for about 30 minutes over very low flame, stirring occasionally.
  • Peel and halve roasted hazelnuts and add together with raisins to the stewed tomato mixture.
  • Arrange fried fish in oven pan, cover with tomato mixture, place in preheated 350°F (180°C) oven and bake for another 15 minutes.

Notes:

The Egyptian Fish Ragout recipe very easy to prepare and so good!
The Egyptian name for this recipe is Tagin Samak.


This recipe for Egyptian Fish Ragout serves/makes: 6 - 8

The Egyptian Fish Ragout recipe is adopted from Egyptian Cooking A Practical Guide by Samia Abdennour 1998.

Main Ingredient: Various Fish (more Various Fish recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: African (more African recipes)

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