A recipe from a 13th-century treatise by an Andalusian emigré in Tunisia, it is made with fresh fish, which should be salted and left overnight with a weight on top. After boiling the fish, it is cooked with olive oil, murrī (a fermented barley condiment which can be replaced with soya sauce), oregano, fennel stalks, citron leaves, pepper, saffron, spikenard, ginger, and a little mastic. Onions are also added after having been boiled in salty water. The dish is finished off in the oven until the broth has been reduced, and the fish is browned on top.
