Libyan Fish Tagine with Potatoes (Samak bel Batata)
A hearty and aromatic fish stew featuring firm white fish, potatoes, tomatoes, and a blend of North African spices, simmered to perfection. This dish is a staple, especially in coastal regions of Libya.
🧂 Ingredients
- 600 g Firm white fish fillets(such as cod, sea bass, or snapper, cut into large chunks)
- 3 medium Potatoes(peeled and cut into 1-inch cubes)
- 1 large Onions(thinly sliced)
- 5 cloves Garlic(minced)
- 400 g Tomatoes(diced)
- 2 tbsp Tomato paste
- 500 ml Vegetable or fish broth
- 3 tbsp Olive oil
- 1.5 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 1 tsp Paprika
- 0.25 tsp Cayenne pepper(or to taste)
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1/4 cup Fresh parsley(chopped, for garnish)
- for serving Lemon wedges
👨🍳 Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté until softened.
- 2
Add the minced garlic, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes until fragrant, stirring constantly.
- 3
Stir in the diced tomatoes and tomato paste. Cook for about 5 minutes, allowing the flavors to meld.
- 4
Add the cubed potatoes and the broth. Bring the mixture to a simmer, then cover and cook until the potatoes are almost tender.
- 5
Gently place the fish chunks into the simmering stew. Ensure they are mostly submerged. Cover and cook until the fish is opaque and cooked through.
- 6
Taste and adjust seasoning if necessary. Stir in most of the chopped cilantro and parsley.
- 7
Serve the fish tagine hot, garnished with the remaining cilantro and parsley, and with lemon wedges on the side.
💡 Pro Tips
- ✓Use a firm white fish that holds its shape well during cooking.
- ✓Don't overcook the fish; it cooks quickly.
- ✓Adjust the cayenne pepper to control the heat level.
- ✓This dish is excellent served with crusty bread for dipping.
🔄 Variations
- Add a can of chickpeas (rinsed and drained) along with the potatoes for extra protein and texture.
- Include a few sliced bell peppers (any color) with the onions for added sweetness and color.
- For a richer flavor, add a tablespoon of harissa paste with the spices.