Fish, With Rice Cooked in an Oniony Fish Broth

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By Alan Davidson

Published 1981

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There are many versions, in several Middle Eastern countries, of this popular dish. Cooking the rice in the oniony fish broth is standard practice; but some recipes provide for the fish itself to be poached in this, while others stipulate fried fish. My preference is for frying the fish, as in the recipe below, based on that of M. Albert Barakat of Beirut. Fillets of any good white fish, suitable for frying, may be used.