Egyptian Fish Recipe

Something was wrong with our local carrier and it took all day to get this post up. The Blog Tech worked overtime today. Thank you so much my wonderful Blog Tech!!! You get the first serving of this recipe!

Speaking of wonderful, that is what this recipe is. I had a friend long ago that lived in Egypt for many years and she taught me how to make this dish. It is called Samak Kamounieh.


You start by thinly slicing a couple onions.


Add olive oil to a large heavy pot. Hello my new lovely Le Creuset red pot!


Saute' the onions.


Slice some carrots....I used about 8 carrots.


Use some small white potatoes.


Add the carrots to the onions.


Then add the potatoes which you have cut into small cubes.


Make some fish stock by using Knorr fish bouillon.


Just add the cubes to 2 cups of hot water.


Peel about 8 cloves of garlic.


Dice it...


and add it to the pot with the veggies.


Now add 2 heaping tablespoons of cumin. I toast the cumin in a frying pan first to bring out the flavor.


Add some salt and fresh cracked pepper.


Add a tablespoon or two of smoked paprika.


And about a teaspoon of cayenne depending on how hot you want the final dish to be.


Give it a good stir. Pour the fish stock in and add two cans of crushed tomatoes and 2 bay leaves.




Cover the pot and put it in a 250 degree oven for about 2 hours. The sauce should be very thick. If it needs to thicken, put it back in the oven uncovered until it reaches the right consistency.


Here is the finished sauce.

Chop a bunch of fresh cilantro.


Stir it into the sauce.

Ok...I forgot a few pictures again. While the sauce is cooking, prepare some fish. I like to use cod. I place the cod in an oven proof pan and sprinkle it with olive oil. Then I season it with lots of chopped garlic, smoked paprika, salt and pepper. This bakes at 350 degrees until flaky.


Place the fish in the sauce.


Make sure to stir in all the juice from the fish. This adds more flavor.


This is a seriously scrumptious meal which is not difficult to prepare. I make it a day ahead of time and refrigerate it to allow the fish to soak up some of the sauce. YUM!!!