Entree: Lebanon – Beirut & Coastal Lebanon – صيّادية ➤ Siyyadiyeh (Fisherman's rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) firm white fish fillets (sea bass, cod, or grouper), trimmed
- 1 lb (450 g) fish bones and heads (for stock)
- 2 cups (370 g) long-grain rice, rinsed and drained
- 4 tbsp (60 ml) olive oil, divided
- 3 tbsp (45 g) butter or clarified butter
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) fish stock (made from bones) or low-sodium fish/vegetable stock
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground fennel or 1 tsp (2 g) fennel seeds, crushed
- 1 1/2 tsp (8 g) sea salt, plus more to taste
- 1/4 cup (60 ml) lemon juice (about 1–2 lemons)
- 2 bay leaves
- 1/4 cup (35 g) pine nuts, toasted
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (10 g) sumac, for sprinkling

Instructions

1. Make the stock: place fish bones and heads in a large pot, cover with 6 cups (1.4 L) cold water, add a pinch of salt and one bay leaf, bring to a gentle simmer, skim foam, and simmer 20–25 minutes; strain and reserve 4 cups (960 ml) of stock. Discard solids.
2. Caramelize onions: heat 2 tbsp (30 ml) olive oil and 1 tbsp (15 g) butter in a wide pan over medium heat; add sliced onions and a pinch of salt and cook, stirring occasionally, until deep golden brown and sweet, 25–30 minutes; set aside, reserving any browned fond in the pan.
3. Toast spices and rice: in the same pan, add 1 tbsp (15 ml) olive oil, stir in cumin, coriander, allspice, fennel, and black pepper until fragrant (30–45 seconds); add rinsed rice and stir to coat and warm 1–2 minutes.
4. Build the rice: stir in tomato paste, caramelized onions (reserve a few tablespoons for garnish), bay leaves, lemon juice, and 4 cups (960 ml) hot fish stock; bring to a simmer, cover, reduce heat to low and cook gently until rice is tender and liquid is absorbed, about 15–18 minutes; remove from heat and let rest covered 10 minutes.
5. Prepare the fish: pat fillets dry, season with salt and pepper and a light dusting of ground cumin; heat remaining 2 tbsp (30 ml) olive oil and 2 tbsp (30 g) butter in a skillet over medium-high heat and sear fillets skin-side down (if skin on) 3–4 minutes, then flip and cook 2–3 minutes more until just cooked through; remove and keep warm.
6. Finish and assemble: fluff rice with a fork, adjust seasoning with salt and lemon if needed. Spoon rice onto a serving platter, arrange seared fish on top, scatter reserved caramelized onions and toasted pine nuts over the fish and rice, sprinkle with chopped parsley and sumac, and serve with lemon wedges.
7. To serve authentically: offer extra sumac and lemon at the table and a simple salad of cucumbers and tomatoes dressed with olive oil and lemon alongside if desired.