Finnish fish tajine (part 1)

When the sun shines in Finland, one has to enjoy it. So, when I spend time at the summer house by the lake, I try to do as much as I can outside. Even my cooking preparations!

My parents have burbot (made in Finnish) in the freezer (it is a winter fish), so today I decided to make a fish and vegetable stew. I invented a recipe as I was advancing. I started peeling and cutting potatoes, carrots, eggplants and onions. I placed them in a large bowl and added garlic, green olives, couscous spices, harissa, slices of lemon and olive oil, and left the dish to marinate in the fridge for several hours. It is in the oven now and will be eaten after the sauna. I wonder if it will taste anything like a Tunisian fish tajine? Probably not, but I am sure it will be tasty on its own curious way… As my husband brought with him some rosé wine from the South of France (AOC Côtes du Luberon), and I think it our dinner will be just fine! cooking at the summer house in Finland

PS Burbot is an excellent fish, but unfortunately many people are afraid to buy it because of its weird looks. Some people consider it difficult to prepare, too (getting rid of the skin etc.). This is a pity, because the texture of the fish is wonderful for preparation of many types of dishes. If you have your special burbot dish, I would love to hear about it!

One thought on “Finnish fish tajine (part 1)

  1. Pingback: Finnish fish tajine (part 2) | pearlspotting

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