Fish Casserole is a late Ottoman period recipe. It is taken from the book Melceü’t-Tabbahin, published in 1844.
This is a very easy recipe. The only thing that needs attention is the amount of vinegar you add. The type and taste of the vinegar will affect the final taste of the meal.
Difficulty 3 out of 10
- 1 large atlantic bonito gutted, cleaned, head removed, fillet
- 1/2 kg shallots
- 1 pinch saffron
- 1/2 cup olive oil
- 1/2 cup vinegar
- 1/2 teaspoon salt
- 1/4 cup water for saffron
Cut the fish into desired size and season with salt.
Cut the onions thin and fry in olive oil.
Mix the saffron with water and let it blend.
Place half of the onions at the base of the casserole dish and place the fish pieces on the onions.
Spread the remaining onions on top.
Add the saffron water and vinegar to the casserole.
Preheat oven to 200°C.
Cover the casserole and cook for 45 minutes.
Tips and Tricks for Fish Casserole
For the related tips and tricks on this dish, check: