Palestinian Feseekh with Tajine

Rania Al-ThaniCuoco

Ingredienti

• 4 pieces of Feseekh fish "fish preserved in salt for at least a year"
  4 pieces
• Olio d'oliva
  1.5 cup
• Flour for coating the fish
  0
• Limone
  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

Passi

1. 1

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

   5 minuti
2. 2

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

   1440 minuti
3. 3

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

   Utensili necessari:

   Padella

   30 minuti
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 minuti
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 minuti
6. 6

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

   10 minuti
7. 7

   Serve the feseekh with the tomato tajine and bread.

   5 minuti

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Olio d'olivaper 100g

Energia884 kcal

Grassi totali100 g

Limoneper 100g

Energia29 kcal

Proteine1.1 g

Grassi totali0.3 g

Carbohydrate9.3 g

Zuccheri totali2.5 g

Fibre alimentari2.8 g

Acqua88 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag