Blehat Samak 1

Fish Sticks 1

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

These make an excellent cold buffet dish or hors d’oeuvre. They are also good served hot in a tomato sauce, accompanied by rice.


  • A few fish heads, tails and bones
  • 500 g (1 lb) fish: cod, haddock


Ask the fishmonger to give you some heads, tails and bones to make a stock.

Skin, bone and mince the fish. Alternatively, boil whole pieces of fish until soft and mash them to a paste with a fork.

Boil the fish trimmings in about 1 litre (