Fish Stew with Tomatoes and Coriander Seed
A favorite Egyptian flavoring is a mix of fried garlic and coriander. This dish is a specialty of Alexandria, where it is usually baked in a clay dish called a tagen (it is deeper than Moroccan tagines and with straight sides). You can make it with any white fish-steaks or fillets. Serve it with plain rice or rice with vermicelli .
- 1½ pounds fish—fillets or steaks
- 3 tablespoons vegetable oil
- Salt and pepper
- 6 or 7 cloves garlic, crushed
- 1-2 teaspoons ground coriander
- 1½ pounds tomatoes, peeled and chopped
- 1-2 teaspoons sugar
Instructions:
- In a large skillet, fry the fish briefly in the oil until lightly browned, but still uncooked inside, turning it over once and sprinkling with salt and pepper. Then lift it out.
- Fry the garlic and the coriander together in the same oil over low heat for moments only, stirring, until the aroma rises. Add the tomatoes, stir in the sugar and a little salt and pepper, and cook for 15 minutes. Return the fish to the pan and cook for 2—5 minutes, or until it is done to your liking.