BAKED FISH WITH SPICY RICE

A specialty coastal cities such as Tripoli, Byblos, Sidon, and Tyre. The name may derive from Sidon, but personally I think that this dish has its roots in Beirut.

6-8 PORTIONS

INGREDIENTS 

• 5½-6 pounds (2½-3 kg) whole white fish such as sea bass, cod, or walleye
• Any carrots, onions, and leeks for the broth
• Salt
• 6 cups (900 g) sliced yellow onions
• 3⅘ cups (900 ml) vegetable oil
• 1 cup (135 g) pine nuts
• 1 cup (140 g) blanched and peeled almonds
• 5 tablespoons butter
• 3 cups (555 g) long-grain rice
• 1 tablespoon cumin
• 1 tablespoon cinnamon
• 1 tablespoon caraway
• 1 teaspoon ground coriander
• 3 tablespoons flour
• 2 lemons

INSTRUCTIONS

1. Clean and fillet the fish. Set the fillets aside.
2. Place the fish bones and heads in a saucepan with cold water and bring to a boil.
3. Simmer for 1 hour and skim the surface a few times. You can also add pieces of carrots, onions, and leek to add flavor to the broth.
4. Strain the broth, add salt, and set aside.
5. Place the fish fillets in an ovenproof dish and cover with 2 cups of the fish broth. Bake at 350°F (175°C) until the fish is cooked, about 15 to 20 minutes. Cover and set aside.
6. Fry the sliced onion in about ⅘ cup of oil, while stirring continuously, until it is golden brown. Lift out a third of the onion.
7. Continue to fry the rest of the onion until it gets a dark brown color. Drain the onion and save the oil. Add the dark brown onion to the broth and cook for a few minutes.
8. Fry the pine nuts and almonds (save some for garnish) golden brown in the same oil that the onions were fried in. Add two tablespoons of butter and the remaining oil.
9. Add the rice when the butter has melted and the oil is hot. Stir, and ensure that all the grains are shiny from the fat.
10. Add the spices while stirring.
11. Strain the broth to get rid of the browned onion. It is only used to give the broth some color.
12. Pour enough broth over the rice to cover it. Cover with a lid and cook on low heat, or in the oven at 350°F (175°C).
13. Melt the remaining butter. Add flour and stir until it becomes brown (en roux). Pour the rest of the stock into the butter and stir until the flour is completely dissolved. Add ⅖ cup of lemon juice.
14. Place the cooked rice on a serving plate. Place the fish fillets on top. Garnish with pine nuts, almonds, the golden brown onions, and lemon wedges. Serve with sauce on the side, and if you want, a little bit of toasted liba bread.