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Rice in Fish Broth [Sayadieh]:
Submitted by: Chef Wajih | Date Added: 18 Jul 2010
Listed in: Lebanese Fish

. . . . .
yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 1 large fish (weighing about 2 Ibs.}
• 1 cup olive oil
• 2 cups uncooked rice
• 1 1/2 cups chopped onion
• Salt
• Lemon juice
• Water

• This flavorful dish is an artful combination of rice and fresh fish.
• Clean fish, sprinkle with salt and refrigerate for several hours.
• Fry fish in olive oil until well cooked.
• Remove the fish and fry the chopped onions in the same oil well browned.
• Bone the fried fish, reserving the cooked fillets.
• Add the head, bones and skin to the fried onions and cook with four cups of water in the pressure cooker for 15 minutes, or for a longer time in an open pan.
• Strain the broth, discarding solids and reserving the fish broth.
• Boil the rice (which has been soaked in hot water for 30 minutes) in the fish broth using 1 1/4 cups of broth for each cup of rice.
• Adjust salt. Simmer the rice on a low fire so that most of the broth will be absorbed.
• Meanwhile, butter a one-quart mold and arrange sautéed, blanched almonds and pine nuts in it.
• Spoon cooked rice into the mold.
• Unmold onto a serving platter.
• Garnish with large pieces of the fried fish.
• Serve lukewarm or cold. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)