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Green Tafâyâof fish

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

Green Tafâyâof Fish. Scale large fish, cut up and boil; then wash and put in a tajine or a new pot and cover with juice of mint, juice of fresh cilantro and onion juice, pepper, coriander seed, ginger and caraway. Pour in plenty of oil, fennel "eyes" and meatballs made for it; put in the oven and leave until ready and the sauce reduces; take out and leave a while and serve.


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