brown and white
lbs. 7 1/2 oz. fish (bass)
7 oz. onions cut in shape of wings
10 oz. oil (olive oil preferred)
1 lb. 5 oz. rice, cleaned and soaked in warm water
2 pts. 12 oz. boiling water
2 1/2 tap. salt
1/2 tsp. cumin
cleaning and salting the fish put oil in a large skillet
and let it become hot; add onions and fry them till they
become very dark (but not burnt) turning them constantly.
Add onions to the boiling water and allow to cook until
very soft. Pour into a strainer; mash onions through the
strainer into the water. This should be places in a pot
large enough to hold the fish which is now added with the
salt. Allow to boil about 40 minutes.
Remove fish from broth and add the rice; it boils briskly
first then reduce to moderate heat until rice is cooked.
Serve the rice on a platter and the fish on another dish.
A little cumin may be added to the rice if desired.
Note: After removing fish from broth, about 4/5 pt. of broth
may be taken out to which add the juice of two lemons and
boil a little. This becomes the sauce to be served over
the rice and fish.
same with one small difference: the onions are not allowed
to become brown and water is added while onions are still
a light color. Add 1 tsp. of cumin to the boiling water.