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Samke Harra - ELY EL-SAADI from 'CADMUS RESTAURANT'

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 1 onion, finely chopped

  3. 4 cloves of garlic, crushed

  4. 2 small chillies, de-seeded and chopped

  5. 1 bulb baby fennel, finely chopped

  6. 2 red peppers, finely chopped

  7. 2 tablespoons Paprika

  8. 2 teaspoons ground coriander

  9. 2 teaspoons ground cumin

  10. pinch of nutmeg

  11. 1 teaspoons Lebanese

  12. 7 spice

  13. 2 tablespoons tomato paste

  14. 8 Roma tomatoes, peeled, de-seeded and chopped (concasse)

  15. 800 ml fish stock

  16. 2 bay leaves

  17. 1kg firm fleshed fish (we used snapper)

  18. 1 bunch coriander leaves, chopped

  19. 100g pine nuts, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180c. Heat 2 tablespoons of the olive oil in a large heavy based pan. Add onion, garlic and chilli and saute until golden brown.

  2. Add fennel and red peppers and sweat for 10 mins. Add tomato paste and spices and cook, stirring, for 2 minutes. Add tomato concasse and fish stock , simmer for 5 minutes or until liquid has reduced slightly.

  3. Heat remaining oil in frying pan and sear fish skin side down. Place in an oven proof dish, top with sauce and bake for 8-12 minutes until fish is cooked. Top with chopped coriander and pine nuts.

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