Rice with Fish (Sephardic "Sayadiyeh")
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INGREDIENTS
INSTRUCTIONS
* 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
NOTES
Nutrition
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| Serving Size: 1 Serving (3498g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 10204 | ||
| Calories from Fat: 227 (2%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 10204
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