In Lebanese cookery, there are many
fisherman's dishes. This is a very good one.
- 4 Tbs. olive oil
- 3 medium onions, finely chopped
- 900 ml / 1-1/2 pints water
- 1 tsp. salt
- 1 tsp. ground cumin
- 1 kg / 2-1/4 lb. fillets cod, coley, haddock, hake or other
- 450 g / 1 lb. long-grain rice
- 50 g / 2 oz. pine nuts
- the juice of one lemon
Heat 3 tablespoons of the oil in a large saucepan, and fry
the onions until brown. Add the water, salt and cumin. Simmer
until the onions have almost melted. Add the fish and cook gently
for 10 minutes. Remove fish and keep warm. Now take from the
stock in which the fish has been cooked sufficient to cook the
rice in a separate pan until it is tender and the stock absorbed.
Spoon the rice into a shallow dish and lay the fish pieces on
top. Gently fry the pine nuts in the remaining tablespoon of
oil until tender, and scatter them over the fish. Meanwhile simmer
and reduce the remaining stock, adding the juice of a lemon.
Pour this over the fish and rice or serve it separately in a
small jug. Serves 4-6.
From "Middle Eastern Food - East of
Orphanides" by George Lassalle
Say Bismillah and eat!