Fish and Rice Stew (Sayadieh)

Heat 1 tbsp. oil over medium-high heat in a small skillet.

Brown pine nuts in heated oil, keeping the stir for about 2 minutes.

Remove from skillet. Drain on paper towels.

Parboil 6 c. water in a large kettle over high heat.

Add onion to boiling water and parboil for 15 to 20 minutes longer.

Remove onion and drain with a colander. Save the boiling water.

In a medium-sized bowl, place onion and mash with a potato masher until texture of onion becomes like that of a paste.

Add fish and onion to the saved water. Parboil over high heat.

Lower the heat and cook for about 10 to 15 minutes with the pan covered.

When fish is tender, remove from heat. Set aside and keep warm. Do not discard the fish broth.

Place 1 tbsp. of oil in a large saucepan over medium-high heat.

Add rice and cumin and simmer, keeping the stir for 3 minutes.

Add salt and 2 c. of the fish cooking water.

Simmer rice on low heat for about 15 to 20 minutes.

Rice is done when it is fluffy. Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.

Place cooked rice on a serving plat.

Top rice with fish.

Pour hot broth over all and decorate with pine nuts and chopped parsley.