A delicious fish recipe by the 13th-century Andalusian exile in Tunisia, Ibn Razīn al-Tujībī. It involves garnishing fried fish with… another fish. The garnish is made by mashing fish meat and then mixing it with flour, salt, and pepper. This mixture is then shaped into balls which are cooked with pepper, dried coriander, coriander juice, oregano, and crushed garlic. Then the dish is ‘crusted’ with breadcrumbs and eggs, on top of which you add yolks for decoration. Once you have fried some fish, the fish balls and other ingredients are arranged over them. It goes wonderfully well with the recently made bread.
