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Jerry's RecipesSahadieh - Lebanese Cod with Rice

My interpretation of the classic Lebanese dish. Whether authentic or not I can't say. But one writer sent me this: "I don't know what it's supposed to taste like but I love it and wouldn't change a thing. I like a bit of spice and you combine the spices so they explode in my mouth."

KeyCod. Cut fish into 2" to 3" chunks, then roll the pieces in bread crumbs or corn meal seasoned with salt and pepper before frying.

Takes about an hour. Serves 4-5.

SHOPPING LIST
  • Ground cumin
  • Ground allspice
  • Seafood or chicken stock
  • Long-grain white rice
  • Lime or lemon
  • Fresh cilantro
  • Optional: tequila and black olives
    • Pine nuts or slivered almonds
    • Cod
    • Onions
    • Carrot
    • Turmeric


Prepare nuts and cod
Jerry's Recipes
1
In ungreased skillet over medium heat, toast for a few minutes until slightly fragrant—then set aside
  • generous palmful pine nuts or slivered almonds
2
In same pan, heat oil, then fry fish about 2 minutes on each side until browned but not cooked through—then set aside and keep warm



Prepare sauce and rice

Jerry's Recipes
1
In large skillet or saucepan, heat oil and sauté 5-7 minutes or until onions are translucent
  • 2-3 tablespoons olive or peanut oil
  • 2 medium onions, finely chopped or thinly sliced
  • 1 carrot, finely diced
  • 1 tsp salt
  • 1 tsp turmeric
  • 3/4 tsp ground cumin
  • 3/4 tsp ground allspice
  • Optional: sprinkling red pepper flakes
2
Stir in, bring to boil, then lower heat and cook very gently, covered, until most—but not all—stock has been absorbed by the rice
  • 2 cups (16 oz) seafood or chicken stock
  • 1 cup (8 oz) water
  • 1 cup (8 oz) long-grain white rice
  • juice of 1 lime or lemon
  • palmful fresh cilantro, chopped
  • Optional but really good: dash of tequila
3
Put browned cod on top of rice mixture and cook over VERY low heat—covered—only until fish
flakes easily (5 minutes or so). If mixture becomes dry, add a little stock or water.


  To serve:
  • Remove fish from pot. Salt and pepper to taste. Put rice mixture on serving platter, then place chunks of fish around.
  • Drizzle with lime or lemon juice.
  • Scatter toasted pine nuts or almonds over dish.
  • Garnish with chopped cilantro.
  • Optional: Garnish with sliced black olives.
  • Nice accompaniment: cooked green beans.

rainbow

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