| 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>
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”