Fish Stew
YAKHNIT EL SAMAK
- 1 fish weighing about 2 Ibs.
- 1 cup sliced onions
- 1 cup olive oil
- 1/4 cup lemon juice
- 1/4 tsp. saffron
- 1 tsp. salt
Clean and salt fish several hours ahead of time. Cook
fish lightly in olive oil. Remove and place in saucepan. Fry
onions in same oil until browned. Drain onions well to remove
excess oil. Mix the fried onions, salt, saffron and lemon juice.
Add them to the fish in the saucepan with enough water to
cover. Simmer gently until the fish is very tender. Lift out the
fish and remove the flesh from the bones. Taste the sauce and
add seasonings. Lay the fish fillets on a platter and pour the
sauce over them. Serve cold, accompanied by Riz Bi Samak.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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