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Making Fresh fish With eggs

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Making Fresh Fish with Eggs. Scale the fish, salt it, and arrange it in an earthen casserole (qaswila, cazuela), having strained for it cilantro juice, and a little garlic, which you will pour on it, but not enough to cover. Throw in oil and spices and put in the bread oven; when it is done, break eggs in a platter, chop rue, sprinkle with a little pepper and some spikenard minced fine and pour over the fish at the door of the oven, and when it is done, eat with fine wheat flatbreads.


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