Lebanese Fish and Rice Stew – Sayadieh

INGREDIENTS

• 2 tbsp. vegetable oil
• 2 tbsp. pine nuts
• 6 c. water
• 1 onion, peeled and quartered
• 2 lb. fish fillets, fresh or frozen (thawed)
• 1 c. long-grain converted rice*
• 1/2 tsp. cumin
• 1/2 tsp. salt juice of 1 lemon (about 3 tbsp.)
• fresh parsley sprigs for garnish

  Method:

1. In a small skillet, heat 1 tbsp. oil over medium-high heat. Saute pine nuts, stirring constantly, for about 2 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels.
2. In a large kettle, bring 6 c. water to a boil over high heat. Carefully add onion and boil 15 to 20 minutes, or until soft. Remove onion with a slotted spoon and drain in a colander. Save cooking water.
3. Place onion in a bowl and mash with a potato masher, or place in a blender and blend until onion has a pastelike consistency.
4. Add fish and onion to onion cooking water and bring water back to a boil over high heat. Reduce heat, cover pan, and simmer for about 10 to 15 minutes, or until fish is tender. Remove fish with slotted spoon. Save cooking water.
5. In a large saucepan, heat remaining 1 tbsp. of oil over medium-high heat. Add rice and cumin and cook, stirring constantly, for 3 minutes. Add salt and 2 c. of the fish cooking water. Cover pan and cook rice on low heat about 20 minutes, or until rice is fluffy and liquid is absorbed.
6. Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.
7. Arrange rice on a deep serving platter and place fish on rice. Pour hot broth over fish. Garnish with pine nuts and parsley.

Posted in: Arabic