Fish Rice (Sayedi's Fish Rice)

Heat a frying pan with 1/2 cup of olive oil, add the onion and cook over low heat for 40 minutes or until golden brown, stirring occasionally. Reserve

While this is cooking, in a small saucepan, combine water and almonds

Bring to a boil, then reduce heat and simmer for 1 minute

Drain and peel the almonds

With the help of a knife, cut the almonds in half lengthwise

In a frying pan with olive oil, fry the almonds until golden brown, stirring constantly (do not let them burn)

Remove from heat and strain over paper towels

In a large pot, bring 4 liters of water to a boil

Clean the fish by removing the heads and any innards

Dust the fish with salt and then coat in flour

Heat the remaining olive oil in a large frying pan and fry the whole fish until golden brown

Take out 4 fried fish and add them to the boiling water

Add the onion (without the olive oil) and simmer for 5 minutes

With the help of a skimmer, remove the skin and bones from the fish

Debone and reserve

Pour the broth through a fine-mesh sieve and reserve half a liter to make a sauce (to be served on the side)

Remove the bones and skin from the remaining fried fish and separate the meat into strips for later use

Heat the reserved broth and add rice to the pot

Bring to a boil, then reduce heat and simmer until the rice is cooked

Check the seasoning

Cook until the rice is tender

Prepare the sauce: in a pan, combine the reserved broth, lemon juice, and fish strips that were cooked in water with onion

Cook for 5 minutes

To assemble the dish: place the rice in a serving dish, distribute the shredded fish, and garnish with toasted almonds

Serve hot with the sauce on the side

Serves 12 portions

621 calories per serving.