Tagin Samak Egyptian Fish Stew
Immerse yourself in the rich flavors of Egypt with Tagin Samak, a traditional Egyptian fish stew that's as comforting as it is aromatic. This vibrant dish features tender white fish fillets layered with hearty potatoes, sweet red bell peppers, and juicy tomatoes, all infused with the warm spices of cumin, paprika, and turmeric. Slowly baked in a clay pot or oven-safe dish, this stew is elevated with fresh herbs like cilantro and parsley for a zesty finish, while a drizzle of lemon juice adds a tangy brightness. Perfect for serving with warm pita bread or simple steamed rice, Tagin Samak is a wholesome, one-pot meal that's both nutrient-rich and irresistibly delicious. Whether you're exploring Egyptian cuisine for the first time or rekindling a culinary favorite, this flavorful fish stew is sure to transport your taste buds straight to the Mediterranean coast.
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as tilapia, cod, or sea bass)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, sliced
- 2 tomatoes, chopped
- 2 potatoes, peeled and sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1.5 cups water or fish stock
- 2 tablespoons lemon juice
- 1 fresh chili (optional), sliced
Instructions
Preheat your oven to 200°C (400°F).
Season the fish fillets with a sprinkle of salt and black pepper. Set aside.
In a large skillet, heat the vegetable oil over medium heat. Sauté the chopped onion until soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the cumin, paprika, turmeric, and a pinch of salt. Mix well to coat the onions and garlic with the spices.
Add the chopped tomatoes and red bell pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Spread half of the sliced potatoes across the bottom of a clay pot or baking dish.
Pour half of the sautéed vegetable mixture over the potatoes.
Lay the seasoned fish fillets on top of the vegetable layer, then cover with the remaining vegetables and potato slices.
Pour the water or fish stock over the mixture to ensure the ingredients are lightly submerged. Drizzle lemon juice over the top.
Cover the pot or dish with foil or a lid, then place it in the preheated oven. Bake for 30 minutes.
If desired, uncover the dish during the last 10 minutes of cooking to allow the top layer to brown slightly.
Remove the dish from the oven and garnish with freshly chopped cilantro, parsley, and optional sliced fresh chili.
Serve hot with warm pita bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 5.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
