FISH WITH RICE AND ONION SAUCE
(SAYYADIEH) (LEBANESE)
"The distinctive feature of this fish and rice dish from Lebanon is the flavor of caramelized onions in the brown broth that suffuses the rice and colors it a pale brown. Use skinned fillets of white fish such as bream, turbot, haddock or cod."
About 1 1/4 pounds onions, sliced
4 to 5 tablespoons extra virgin olive oil
2 fish or chicken bouillon cubes
Salt and black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 1/2 cups long-grain or washed basmati rice
4 (6-ounce each) fish fillets
1 lemon, cut in half
2/3 cup pine nuts
sauteed baby green beans or sliced zucchini (to serve)
In a large saucepan, fry the onions in 2 1/2 tablespoons oil over low heat, with the lid on until they're soft and translucent, stirring occasionally. Remove lid and continue to cook until the onions are dark brown and caramelized.
Blend the onions into a cream in a food processor. Return to pan.
Add about 4 1/2 cups boiling water and crumbled bouillon cubes; season with salt, pepper, cumin and allspice and simmer for about 10 minutes.
Pour out the onion stock to measure the quantity you need for cooking rice. Return 2 1/2 cups to the pan and put the rest aside to se as the sauce.
Add rice and a pinch of salt, stir well and simmer low, covered, for about 10-18 minutes or until rice is tender. (Some brands that claim not to be parboiled or precooked now take as little as 8-10 minutes, so read the information on the package. Set rice aside until served.
Pan-fry fish fillets, seasoned with salt and pepper, in the remaining oil for 2-3 minutes on each side until flesh just beings to flake. Squeeze a little lemon juice over them.
Fry the pine nuts in a drop of oil until lightly browned. Reheat the onion sauce, adding a little lemon juice to taste.
Serve rice heaped in a mound with the sauce poured over. Arrange the pieces of fish on top or around the rice and sprinkle with pine nuts. Serve with sauteed baby green beans or sliced zucchini.
Servings: 4
From: Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden
Adapted from source: Ellen Sweets; The Denver Post, December 5, 2006
(SAYYADIEH) (LEBANESE)
"The distinctive feature of this fish and rice dish from Lebanon is the flavor of caramelized onions in the brown broth that suffuses the rice and colors it a pale brown. Use skinned fillets of white fish such as bream, turbot, haddock or cod."
About 1 1/4 pounds onions, sliced
4 to 5 tablespoons extra virgin olive oil
2 fish or chicken bouillon cubes
Salt and black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 1/2 cups long-grain or washed basmati rice
4 (6-ounce each) fish fillets
1 lemon, cut in half
2/3 cup pine nuts
sauteed baby green beans or sliced zucchini (to serve)
In a large saucepan, fry the onions in 2 1/2 tablespoons oil over low heat, with the lid on until they're soft and translucent, stirring occasionally. Remove lid and continue to cook until the onions are dark brown and caramelized.
Blend the onions into a cream in a food processor. Return to pan.
Add about 4 1/2 cups boiling water and crumbled bouillon cubes; season with salt, pepper, cumin and allspice and simmer for about 10 minutes.
Pour out the onion stock to measure the quantity you need for cooking rice. Return 2 1/2 cups to the pan and put the rest aside to se as the sauce.
Add rice and a pinch of salt, stir well and simmer low, covered, for about 10-18 minutes or until rice is tender. (Some brands that claim not to be parboiled or precooked now take as little as 8-10 minutes, so read the information on the package. Set rice aside until served.
Pan-fry fish fillets, seasoned with salt and pepper, in the remaining oil for 2-3 minutes on each side until flesh just beings to flake. Squeeze a little lemon juice over them.
Fry the pine nuts in a drop of oil until lightly browned. Reheat the onion sauce, adding a little lemon juice to taste.
Serve rice heaped in a mound with the sauce poured over. Arrange the pieces of fish on top or around the rice and sprinkle with pine nuts. Serve with sauteed baby green beans or sliced zucchini.
Servings: 4
From: Arabesque: A Taste of Morocco, Turkey and Lebanon by Claudia Roden
Adapted from source: Ellen Sweets; The Denver Post, December 5, 2006
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