Recipe - Rice With Fish (Sephardic Sayadiyeh)

1 lg Fish
Oil to fry
2 Chopped onions
Parsley
Salt
2 cup White rice
Fried pignolis

SAUCE
1 Lemon, juice of
1 Celery stalk

* Translated by Lori Siegel*

Take a large fish. Cut it into thick slices, fry. Remove the meat into a
dish; put the skin, head, and bones into a saucepan. In the remaining oil
fry 2 chopped onions until they turn a clear brown color.

Pour the onions and the oil into the saucepan on the rest of the fish (the
bones and head). Bring to a boil for One half hour with some parsley and salt.
Strain through a strainer and use a skimmer to gather all the broth. Put
this broth in a pan, bring to a boil and pour in the rice. Stir, cooking
on a low heat. Pour the rice onto a plate. Cover it with pieces of fish and
the meat fried earlier, and the pignolis.

If you want a sauce, reserve a little fish broth, add it to some water and
the juice of a lemon and a celery stalk cut into small pieces, boil until
celery is cooked.
Posted to JEWISHFOOD digest V96 #59

Date: Wed, 23 Oct 1996 12:10:58 0200 (EDT)

From: Daniella De Picciotto daniela@dialdata.com.br