Palestinian Feseekh with Tajine

Rania Al-ThaniKokk

Ingredienser

• 4 pieces of Feseekh fish "fish preserved in salt for at least a year"
  4 pieces
• Olivenolje
  1.5 cup
• Flour for coating the fish
  0
• Sitron
  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

Trinn

1. 1

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

   5 minutter
2. 2

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

   1440 minutter
3. 3

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

   Nødvendig utstyr:

   Stekepanne

   30 minutter
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 minutter
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 minutter
6. 6

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

   10 minutter
7. 7

   Serve the feseekh with the tomato tajine and bread.

   5 minutter

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Olivenoljeper 100g

Energi884 kcal

Total fett100 g

Sitronper 100g

Energi29 kcal

Protein1.1 g

Total fett0.3 g

Karbohydrat9.3 g

Sukkerarter totalt2.5 g

Kostfiber2.8 g

Vann88 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

Diettegenskaper og tagger