* 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
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|Serving Size: 1 Serving (3498g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 227 (2%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 211.6mg||65 %|
|Sodium 582mg||20 %|
|Potassium 3957.5mg||104 %|
|Total Carbohydrate 2149.7g||632 %|
|Dietary Fiber 82.4g||330 %|
|Sugars, other 2067.3g|
|Protein 275.8g||394 %|
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Calories per serving: 10204
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