Palestinian Feseekh with Tajine

Rania Al-ThaniCocinero

Ingredientes

• 4 pieces of Feseekh fish "fish preserved in salt for at least a year"
  4 pieces
• Aceite de oliva
  1.5 cup
• Flour for coating the fish
  0
• Limón
  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

Pasos

1. 1

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

   5 minutos
2. 2

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

   1440 minutos
3. 3

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

   Herramientas necesarias:

   Sartén

   30 minutos
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 minutos
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 minutos
6. 6

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

   10 minutos
7. 7

   Serve the feseekh with the tomato tajine and bread.

   5 minutos

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Aceite de olivapor 100g

Energía884 kcal

Grasa total100 g

Limónpor 100g

Energía29 kcal

Proteínas1.1 g

Grasa total0.3 g

Carbohidratos9.3 g

Azúcares totales2.5 g

Fibra dietética2.8 g

Agua88 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas