Sayyadiah

• 1 kg (2 lb) fish
• Oil
• 4–5 large onions

Wash the fish and cut it into pieces. Heat 2 or 3 tablespoons oil in a large saucepan, and fry the onions gently until soft and transparent but still white. If you let them get dark brown you will have a brown sayyadiah, a good alternative. Add about 1