Subj : St. Claudia 02
To   : All
From : Dave Drum
Date : Fri Aug 06 2021 16:27:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sayyadieh (Fish w/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    (6 oz ea) fish filets *
      1    Lemon; cut in half
    2/3 c  Pine nuts
           Sauteed baby green beans or
           - sliced zucchini (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 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 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."
  
  Servings: 4
  
  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
 
MMMMM

.... "If I could drop dead right now, I'd be the happiest man alive." SamGoldwyn

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