Fish Stew - Tajine bil Hout

posted on: Oct 13, 2026

By: Habeeb Salloum/Arab America Contributing Writer

Libya is not to be left out in the Arab tajine kitchen.  My first visit to the country in the early 1960s introduced me to a variety of Libyan tajines, this fish tajine being one of the most memorable.

5 tablespoons olive oil

2-pounds fish filet, any kind, cut in 1 1/2-inch pieces

1 large onion, finely chopped

1 cup finely chopped celery stalk

1 small hot pepper, seeded and finely chopped                     

4 cloves garlic, crushed

4 large potatoes, sliced about 1/4-inch thick

2 cups stewed tomatoes, pureed

1 1/2 teaspoons salt

1 teaspoon cumin 

1 teaspoon paprika

1/2 teaspoon black pepper

3 tablespoons lemon juice

1/2 cup water

            Heat oil in a thick-bottom saucepan or, preferably, a Dutch oven, then sauté onion, celery, hot pepper, and garlic over medium heat for 10 minutes.  Remove from heat then spread potato slices evenly over saucepan content, then top with fish pieces.  Combine remaining ingredients then pour evenly over top and cover.  

Return saucepan to heat, and bring to soft boil, then cook over low heat for 1 hour, adding a little more water if necessary.

            Serve immediately.

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