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Mahshi Of Mixed 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

Mahshi of Mixed Fish. Take whatever you have of them and scale and cut in pieces, boil with water and salt, take out and slice lengthwise, take out the bones and remove the spines. Fry in the pan with fresh oil until browned, and, if small, like sardines, fry whole, scaled and washed without boiling and continue frying until they are browned and lose their moistness and you see they are tender; and leave, then return ...[two words missing]... and put in grated crumbs of wheat bread or ground ka'k (biscotti), pepper, coriander seed, clove, cinnamon, spikenard and saffron; add salt to taste, or murri naqî' in place of the salt, and sprinkle on chopped almond and cover with plenty of oil. Then pound into it those pieces of fried fish prepared earlier and put in the oven and leave till it sets and the top browns; take out and leave until it cools and use.


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