Palestinian Feseekh with Tajine

Rania Al-ThaniKüchenchef

Zutaten

• 4 pieces of Feseekh fish "fish preserved in salt for at least a year"
  4 pieces
• Olivenöl
  1.5 cup
• Flour for coating the fish
  0
• Zitrone
  0
• 3 medium onions, chopped coarsely
  3 pieces
• 5 - 6 medium tomatoes, chopped coarsely and peeled
  6 pieces
• 1 clove of garlic
  1 clove
• Green hot pepper
  0

Schritte

1. 1

   Prepare the Feseekh fish, preferably cleaned and cut from the fishmonger for less hassle.

   5 Minuten
2. 2

   Rinse it and soak it in water for only 24 hours, changing the water occasionally.

   1440 Minuten
3. 3

   Heat the olive oil, coat the fish pieces in flour, and fry them until golden brown, then set aside.

   Benötigte Werkzeuge:

   Bratpfanne

   30 Minuten
4. 4

   After frying, pour half the amount of oil over the fish with lemon juice, and use the remaining oil to cook the tajine.

   5 Minuten
5. 5

   To prepare the tajine: First, add the garlic and hot pepper, then add the onions with a very light sprinkle of salt until they soften over low heat.

   10 Minuten
6. 6

   Now add the tomatoes and let them simmer on low heat until they are cooked down.

   10 Minuten
7. 7

   Serve the feseekh with the tomato tajine and bread.

   5 Minuten

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Olivenölpro 100g

Energie884 kcal

Gesamtfett100 g

Zitronepro 100g

Energie29 kcal

Proteine1.1 g

Gesamtfett0.3 g

Kohlenhydrate9.3 g

Gesamtzucker2.5 g

Ballaststoffe2.8 g

Wasser88 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags