Fisherman's Fish with Rice
In Lebanese cookery,
there are many fisherman's dishes. This is a very good one.
4 Tbs. olive oil
3 medium onions, finely chopped
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