Lebanese Fish and Caramelized Onion “Risotto”-SAYADIYEH

In this sayadiyeh, the rice has the loveliest golden brown color because of the stock made with caramelized onions, and the flavor is pretty straightforward with only lemon wedges served with the “risotto.”

SERVES: 4 TO 6

INGREDIENTS:

• 1 pound 2 ounces (500 g) white fish heads
• 2¼ pounds (1 kg) white fish fillets or steaks
• Sea salt
• Vegetable oil, for frying
• 4 medium onions (1 pound 5 ounces/600 g total), halved and cut into thin wedges
• 2 cups (400 g) Calasparra or bomba rice, rinsed and soaked for 30 minutes in lightly salted water
• ½ teaspoon ground cumin
• ½ teaspoon finely ground black pepper
• 2 ounces (60 g) pine nuts
• 1 lemon, cut into wedges

INSTRUCTIONS:

1. Put the fish heads in a pot. Add 3½ cups (875 ml) water and bring to a boil over medium heat, skimming the froth from the surface. Reduce the heat to medium-low and let bubble gently for 15 minutes, until the stock has reduced slightly.
2. Pat the fish dry with paper towels and rub lightly with salt. Pour ½ inch (1 cm) vegetable oil into a large nonstick skillet and heat over medium heat until hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Fry the fish for 1 minute on each side to seal it. Remove with a slotted spoon and drain on several layers of paper towels.
3. Pour 1 inch (2.5 cm) oil into the pan and heat over medium heat until hot (if you drop a piece of bread in the oil, the oil should immediately bubble around it). Add the onions and fry until golden brown, being careful not to let them burn, about 10 minutes. Remove with a slotted spoon to a sieve and gently shake the sieve to get rid of any excess oil and let the onions become crisp.
4. Strain the fish head stock into a clean pot and add three-quarters of the fried onions, reserving the rest for garnish. Bring the stock to a boil and let simmer for 10 to 15 minutes, or until it has taken on the color of the onions. Reserving the onions in the sieve, strain the broth into a clean stockpot. Transfer the onions to a food processor and puree, then stir back into the stock.
5. Preheat the oven to 400°F (200°C).
6. Bring the stock to a boil over medium heat. Drain the rice and add to the pot together with any loose fish flakes from the fried fish. Season with the cumin, pepper, and salt to taste. Reduce the heat to low, cover, and let simmer for 15 minutes, or until the rice is tender and the liquid absorbed.
7. Meanwhile, spread the pine nuts on a baking sheet and toast in the hot oven for 5 to 6 minutes, or until golden brown.
8. Place the fried fish fillets on top of the cooked rice. Wrap the lid with a clean kitchen towel and replace over the pot. Let steam over low heat for a few more minutes or until the fish is just done.
9. Transfer gently to a serving dish, making sure the fish sits on top of the rice. Scatter the reserved crispy onion slices and toasted pine nuts all over the fish and rice. Serve hot with the lemon wedges.