Fish with Rice and Onion Sauce

Preparation

1. Step 1

   In a large saucepan, fry the onions in 2 1/2 tablespoons oil over low heat, with the lid on until they are soft and transparent, stirring occasionally. Then take off the lid and let them get very dark brown and caramelized. Blend them to a cream in the food processor and return this to the pan.

   Step 2

   Add about 4 1/2 cups boiling water and the crumbled bouillon cubes; season with salt, pepper, cumin, and allspice, and simmer for about 10 minutes.

   Step 3

   Pour out the onion stock to measure the quantity you need for cooking the rice. Return 2 1/2 cups to the pan, and put the rest aside to use as the sauce. Add the rice and some salt, stir well, and cook, covered, over a low heat, for about 10 to 18 minutes, until the rice is tender. (Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.) Set it aside until you are ready to serve.

   Step 4

   Pan-fry the fish fillets, seasoned with salt and pepper, in the remaining oil, for 2 to 3 minutes on each side, until the flesh just begins to flake. Squeeze a little lemon juice over them. Fry the pine nuts in a drop of oil until lightly browned. Reheat the onion sauce, adding a little lemon juice to taste.

   Step 5

   Serve the rice heaped in a mound with the sauce poured over. Arrange the pieces of fish on top or around the rice and sprinkle with the pine nuts.

2. variations

   Step 6

   A way of preparing the dish in advance is to layer it in a deep baking dish—pine nuts first, then fish, then rice—and heat it through in the oven. Turn it out upside down just before serving, and serve the sauce separately.

   Step 7

   You can accompany the dish with the tahini sauce on page 290 as well as its brown sauce.

   Step 8

   For a “white” version of the same dish, the onions should be meltingly soft, but should not be allowed to brown.