No 75. Basbasiyya (بَسْباسِيَّة)

ِAn exceptionally delicate fish tajine with fennel from 13th-century Andalusia. It takes its name from the Andalusian and North African Arabic word for fennel. After boiling the fish, it is immersed in fresh fennel juice, to which onion juice, pepper coriander and ginger are added. Then, it is cooked in the oven until done. It is found in both the Anonymous Andalusian cookbook and that by al-Tujībī.

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