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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

White Tafâyâof the Same. Take a large fish, cut up and boil a little, then wash with cold water and put in a clean pot and add pepper, cinnamon, ginger, coriander seed and onion juice; you must have meatballs made of its flesh and add peeled almonds and walnuts with pine nuts steeped in rosewater or in fresh water; pour on plenty of oil, put in the oven and leave a while until it dries and the sauce reduces and take it out.