Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Fish . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 1 fish weighing about 2 Ibs.
• 1 cup sliced onions
• 1 cup olive oil
• 1/4 cup lemon juice
• 1/4 tsp. saffron
• 1 tsp. salt
Preparation
• Clean and salt fish several hours ahead of time.
• Cook fish lightly in olive oil. Remove and place in saucepan. Fry onions in same oil until browned.
• Drain onions well to remove excess oil. Mix the fried onions, salt, saffron and lemon juice.
• Add them to the fish in the saucepan with enough water to cover.
• Simmer gently until the fish is very tender.
• Lift out the fish and remove the flesh from the bones.
• Taste the sauce and add seasonings. Lay the fish fillets on a platter and pour the sauce over them.
• Serve cold, accompanied by Riz Bi Samak.
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. :)
