Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Fish |
| \N \N | Oil to fry |
| 2 \N | Chopped onions |
| \N \N | Parsley |
| \N \N | Salt |
| 2 cups | White rice |
| \N \N | Fried pignolis |
| 1 \N | Lemon, juice of |
| 1 \N | Celery stalk |
SAUCE
* 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 ½ 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 JEWISH-FOOD digest V96 #59 Date: Wed, 23 Oct 1996 12:10:58 -0200 (EDT) From: Daniella De Picciotto <daniela@...>