| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | lg | Fish |
| Oil to fry | ||
| 2 | Chopped onions | |
| Parsley | ||
| Salt | ||
| 2 | c | White rice |
| Fried pignolis | ||
| 1 | Lemon, juice of | |
| 1 | Celery stalk |
INSTRUCTIONS
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 1/2 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@dialdata.com.br>
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