Yakhnit Samak (Egg-Free Fish Stew)

Ingredients

• 1.5 lbs Firm white fish fillets (e.g., cod, sea bass)
• 1 large Onion, chopped
• 2 medium Tomatoes, diced
• 2 medium Potatoes, peeled and cubed
• 2 medium Carrots, peeled and sliced
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 0.25 cup Cilantro, chopped
• 1.5 tbsp Baharat spice blend
• 2 tbsp Lemon juice
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (175°C / 350°F). Add the 1 large onion, chopped, and cook until it is softened, about 5-7 minutes.
2. 2Add the 4 cloves garlic, minced, and the 1 tablespoon ginger, grated, to the pot. Cook for 1 minute more, until you can smell their fragrance.
3. 3Add the 2 medium tomatoes, diced, the 2 medium potatoes, peeled and cubed, and the 2 medium carrots, peeled and sliced, to the pot. Cook for 5 minutes, stirring now and then.
4. 4Stir in the 1.5 tablespoons Baharat spice blend, making sure to coat the vegetables evenly.
5. 5Pour in enough water or fish broth to cover the vegetables by about 1 inch. Add the 1 teaspoon salt and the 0.5 teaspoon black pepper. Bring the liquid to a boil, then lower the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the potatoes and carrots are easily pierced with a fork.
6. 6Gently lay the 1.5 lbs firm white fish fillets on top of the vegetables in the pot. Cover the pot again and let it simmer for another 8-10 minutes. The fish is done when it flakes easily when tested with a fork, or reaches an internal temperature of 145°F (63°C).
7. 7Stir in the 2 tablespoons lemon juice and the 0.25 cup cilantro, chopped. Serve the Yakhnit Samak hot.

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