Tombet De Peix, Fish Casserole with Greens

Quantities in the text: based on 4 people.

Island cuisine – peasant food from the Balearic Islands, Beat Wüthrich:

Cover and place in center of unheated oven. Heat: 180 degrees .

Clean two large red peppers and cut them into small pieces that do not exceed the size of the other greens.

Season the peppers lightly with salt and brown them on both sides. Put them on a plate.

Remove the peel from one large onion and two cloves of garlic, chop coarsely and steam in two tablespoons of olive oil until yellow. Add one bay spice and three large tomatoes cut into six or eight pieces each. Stir. Add salt, a heaped teaspoon of sugar and a little ground cinnamon. Gradually ditto the fish stock. After twenty minutes of simmering, press the sauce through a sieve, it should be viscous.

Leave to itself in the heated oven at 180 °C.

Put it on the table in the form and with bread and white wine. The fish and vegetable casserole from Mallorca can be properly prepared, but the sauce is added before baking.

Next: see “Flao, flan from the Balearic Islands”.

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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