MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sayyadieh (Fish with Rice & Onion Sauce)
 Categories: Seafood, Vegetables, Rice, Citrus, Nuts
      Yield: 4 Servings

  1 1/4 lb Onions; sliced
      5 tb Extra virgin olive oil
      2    Fish or chicken bouillon
           - cubes
           Salt & black pepper
    1/2 ts Ground cumin
    1/2 ts Ground allspice
  1 1/2 c  Long-grain or washed basmati
           - rice
      4    Fish filets (6 oz ea) *
      1    Lemon; cut in half
    2/3 c  Pine nuts
           Baby green beans or zucchini;
           - sliced & sauteed (to serve)

  * Use skinned filets of white fish such as bream, turbot,
  haddock or cod.

  In a large saucepan, fry the onions in 2 1/2 tb 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 c 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 c to the pan and put the rest aside to
  use 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 filets, 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.

  "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."

  From: Arabesque: A Taste of Morocco, Turkey and Lebanon
  by Claudia Roden

  Adapted from source: Ellen Sweets; The Denver Post

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

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