Rice in Fish Broth (Sayyadieh)
Source and licence
"Rice in Fish Broth (Sayyadieh)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Rice_in_Fish_Broth_(Sayyadieh), revision 4512993), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Rice_in_Fish_Broth_(Sayyadieh)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4512993
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 large (~2 lbs / 1 kg) whole fish, cleaned
- 1 cup olive oil
- 2 cups uncooked rice
- 1 ½ cups chopped onion
- Salt
- Lemon juice
- Water
Method
- Fry fish in olive oil until well cooked. Remove the fish and allow to cool.
- Fry the chopped onions in the same oil until well browned. Meanwhile, debone the fried fish, reserving the cooked fillets to be served over the rice.
- Add the head, bones and skin of the fish to the fried onions and cook with 4 cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan.
- Strain the broth and boil the rice in it using 1–4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use).
- Simmer the rice on low heat so that most of the broth is absorbed.