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

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