Ingredients
Stock
- Bones head and tale of one large fish
- 4 onions cut in half moon shape for the stock
- 1tbsp of cumin seeds
- 2tbsp of fennel seeds
- 10 bay leaves
- 1cinnamon sticks
- 1tbsp cardamom pods
- 1tsp all spice
- 1tsp salt
- 1tsp black pepper
Garnish
- 1/2 cup of almond flakes or halves
- 1/2cup of pine nuts
- 2tbsp of organic sunflower oil
- 11/2 onions cut in half moon shapes (the other half set aside for the rice mixture )
- 1/4 cup of flour ( can be gluten free such as rice flour)
- 3tbsp of olive oil.
For the Fish
- 500g of white fish fillet such as sea bass or haddock or cod
- 1/2cup of flour for dusting the fish
- 1tsp of paprika
- 1/2tsp Salt
- 1/2tsp black pepper
For the Rice
- 2cups wild rice soaked in cold water for two hours with a pinch of salt.
- Rinse well (several times)
- 1/2cup of the browned onions
- 2tbsp olive oil
Method
- In a large pot add two tbsp of olive oil. Fry the fish bones until they turn color. In a Frying pan fry four large onions until they are very dark brown in color but not burnt. Add the onions to the fish and fry together for 2-3 minutes. Add spices. Fry for a further 2-3minutes. Add 2L of boiling water and bring to a boil. Remove any scum then Simmer for 4-5hours if water level goes down add a little hot water. Strain the stock and set aside.
- Dust the fish fillet in flour that is salted and peppered and set aside.
- In a nonstick large pot sauté rice with olive oil for a minute or two and then add stock. For every cup of rice add 1 1/2cups of the stock. Add salt to taste, 1tsp of ground fennel, 1/2 tsp of cumin, 1/2 tsp of cinnamon and 2tpsb of the fried half moon shape onions. Bring to a boil. Lower heat to simmer and cook until all water had evaporated.
- In a shallow frying pan add the sunflower oil and fry pine nuts until golden. Remove while trying not to take any of the oil out and then add the almonds and fry until golden and remove.
- In a medium bowl place you onionsa and add the flour. Mix well by hand. Pour onions in a sieve and shake off excess flour. In a shallow frying pan add three tbsp of olive oil And sautee onions until golden in color.
- Spoon out the rice onto a large platter. Add the fish on top. Sprinkle almonds and pine nuts and 1/4 cup of chopped parsl
