Foodies
RABBI ELI’S HAKE TAGINE It’s so delicious, and so quick and easy. Soak it all up with bread. 1 kg firm fish fillets (6 pieces) 15 ml turmeric 45 ml paprika 60 ml olive oil Salt and pepper to taste 10 cocktail tomatoes, halved 6 cloves of garlic, halved 1 onion, sliced 4 carrots, peeled and shaved 1 bunch of fresh coriander, chopped 1 bunch parsley, chopped 125 ml water • Place the fish in a marinade bowl and cover with the turmeric, paprika, salt, pepper and olive oil. • Shave the carrots with a potato peeler to reduce their cooking time. • Start by packing your tagine (or saucepan) with the garlic halves, cocktail tomato halves, onion and carrot shavings. • Cover with half the chopped coriander and half the chopped parsley. Put the pieces of fish on top. • Cover again with the rest of the parsley and coriander. • Rinse the marinade bowl with the water and pour it over the fish. • Cover with the lid and simmer on low for about 20 minutes or until the fish has turned white and firm. Hentie Burger
Discover more of Antoinette's delicious recipes in Life on a Table To order your copy contact Bonn Nortjé at Venture Publications: bonn@venture.com.na
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