Sayadieh is a delicious and robust Lebanese-style fish dish. Any firm, white fish, such as haddock
or cod, can be used in this recipe.
Serves: 4
Prep. time: 10 or 15 min
Cooking time: 1½ hours
Ingredients:
or cod, can be used in this recipe.
Serves: 4
Prep. time: 10 or 15 min
Cooking time: 1½ hours
Ingredients:
- 2 tbsp. vegetable oil
- 2 tbsp. pine nuts
- 6 cups water
- 1 onion, peeled and quartered
- 2 lb. fish fillets, fresh or frozen (thawed)
- 1 cup long-grain converted rice
- ½ tsp. cumin
- ½ tsp. salt
- juice of 1 lemon (about 3 tbsp.)
- fresh parsley sprigs for garnish
- In a small skillet, heat 1 tbsp. oil over medium-high heat.
- Sauté pine nuts, stirring constantly, for about 2 minutes, or until lightly browned.
- Remove with a slotted spoon and drain on paper towels.
- In a large kettle, bring 6 cups 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.
- Place onion in a bowl and mash with a potato masher, or place in a blender and blend until onion has a pastelike consistency.
- 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.
- 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 cups 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.
- Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.
- Arrange rice on a deep serving platter and place fish on rice.
- Pour hot broth over fish.
- Garnish with pine nuts and parsley.
0 comments:
Post a Comment