Rice and Fish Cods with Sultanas

Name: Rice and Fish Cods with Sultanas
Cuisine: Lebanese
Ingredients: 2 kg cod fish fillet (marinated in drizzles of olive oil and 1½ tsps fish spice—found in many oriental shops. If the fish spice does not contain turmeric, then add 1 tsp); 2 kg cod fish fillet (marinated in drizzles of olive oil and 1½ tsps fish spice—found in many oriental shops. If the fish spice does not contain turmeric, then add 1 tsp); 2 kg cod fish fillet (marinated in drizzles of olive oil and 1½ tsps fish spice—found in many oriental shops. If the fish spice does not contain turmeric, then add 1 tsp); 2 kg Jumbo Tiger Prawns, peeled and cleaned; 2 mugs of basmati rice; 2 onions, peeled and finely diced; 50 g raisins soaked in rose water and pinch of saffron; 50 g raisins soaked in rose water and pinch of saffron; 50 g raisins soaked in rose water and pinch of saffron; 1 tsp turmeric; 2 tbsps fish spices or ½ tsp ground black pepper, ½ tsp ground coriander, ½ tsp ground cumin, ½ tsp ground cinnamon—this is only if you could not find the fish spices in any oriental shops; 2 tbsps fish spices or ½ tsp ground black pepper, ½ tsp ground coriander, ½ tsp ground cumin, ½ tsp ground cinnamon—this is only if you could not find the fish spices in any oriental shops; 2 tbsps fish spices or ½ tsp ground black pepper, ½ tsp ground coriander, ½ tsp ground cumin, ½ tsp ground cinnamon—this is only if you could not find the fish spices in any oriental shops; 2 tbsps fish spices or ½ tsp ground black pepper, ½ tsp ground coriander, ½ tsp ground cumin, ½ tsp ground cinnamon—this is only if you could not find the fish spices in any oriental shops; 40 ml vegetable oil; Salmon fish head and any other fish bones, always ask your fishmonger; Salmon fish head and any other fish bones, always ask your fishmonger; Salmon fish head and any other fish bones, always ask your fishmonger; Couple of prawns with their shells on; Couple of prawns with their shells on; 1 leek, roughly chopped; 1 carrot, roughly chopped; 2x celery stalks, roughly chopped; Couple of cardamoms; Couple of cloves; Dash of white pepper; 150 ml Tahini or Sesame sauce; 150 ml Tahini or Sesame sauce; Juice of lemon; Juice of orange

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

There is something very magical about this dish and there is no definite recipe for it; it is usually ‘cook and go’, as it depends on what sort of spice blend and other ingredients you may have in the kitchen. It is definitely an imitation of the basic ‘Sayadieh’ or fishermen net dish; the latter being demonstrated at its original roots in my previous chapters of the Land of White but here is a little glimpse of what I found out through my stays in Lebanon.

When

Ingredients

Asia
Lebanon
Fish course
Pescatarian
Gluten-free
Ramadan

Ingredients

Method