Levantine cuisine · Fish & Seafood

Yakhnet Samak

Fish stew with potatoes, tomatoes, and plenty of fresh cilantro, finished with a generous squeeze of lemon.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 600 g potatoes
• 2 onions
• 4 garlic cloves
• 500 g chopped tomatoes
• 300 ml fish stock
• 1 bunch cilantro
• 1 tsp cumin
• 2 lemons
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 2 cm cubes, slice the onions into strips, chop the garlic; cut the fish into large pieces, salt, and drizzle with the juice of half a lemon.
2. Fry the onions in olive oil for 6–8 min until translucent, then add the garlic and cumin and cook for 1 min until fragrant.
3. Add the potatoes, chopped tomatoes, and fish stock, season with salt, and simmer gently, covered, for 20 min, until the potatoes are almost tender.
4. Stir in half the chopped cilantro and let the stew simmer uncovered for 5 min, until it turns slightly thick.
5. Place the fish pieces on top of the potatoes and let steam, covered, over low heat for 6–8 min — don't stir again, so the fish stays whole.
6. Season with the juice of the remaining lemon and pepper, sprinkle with the rest of the cilantro, and serve hot.