Palestinian Feseekh with Tajine

Rania Al-ThaniCuisinier

Ingrédients

• 4 pieces of Feseekh fish "fish preserved in salt for at least a year"
  4 pieces
• Huile d'olive
  1.5 cup
• Flour for coating the fish
  0
• Citron
  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

Mesures

1. 1

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

   5 minutes
2. 2

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

   1440 minutes
3. 3

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

   Matériel requis:

   Poêle à frire

   30 minutes
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 minutes
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 minutes
6. 6

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

   10 minutes
7. 7

   Serve the feseekh with the tomato tajine and bread.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Huile d'olivepour 100g

Énergie884 kcal

Lipides totaux100 g

Citronpour 100g

Énergie29 kcal

Protéines1.1 g

Lipides totaux0.3 g

Glucides9.3 g

Sucres totaux2.5 g

Fibres alimentaires2.8 g

Eau88 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques