Sharbet Hout - Fish Soup

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 6

• 4 filets of Halibut (or your choice of fish; the stinkier, the better)
• 1 Medium onion - diced
• 2 teaspoons cumin powder
• 1 teaspoon salt 
• 1/2 teaspoon turmeric 
• 3 cloves of garlic (minced)
• 1 cup fresh tomato puree
• 3 tablespoons tomato paste
• 6 cups water
• 4 tablespoons olive oil
• 1/2 cup fresh parsley - chopped
• 1/2 cup orzo

1. Cook the fish in 6 cups of water and salt.

2. Meanwhile, heat the oil in a pan and sutee the onion until translucent.

3. Add the tomato paste, tomato puree, garlic, cumin powder, turmeric and simmer on medium-low heat stirring occasionally until the oil surfaces (about 10 minutes).

4. Drain the cooked fish reserving the water (fish stock). Add the fish stock (5-6 cups) to the soup.

5. Cut the fish (by hand) into small pieces and add to the soup. Bring to a gentle boil then simmer for about 30 minutes.

6. Add the orzo and parsley and cook till orzo is done.

7. Squeeze lemon to taste and enjoy.

Haraimi - ٍSinful Fish

PREP: 10 MINUTES ----- COOK: 45 MINUTES ----- SERVINGS: 4

• 4 King mackerel steaks
• 2 tablespoons lemon juice
• 2 teaspoons cumin powder
• 1 teaspoon salt
• 8 cloves of garlic (minced)
• 2 cups fresh tomato puree
• 2 tablespoons tomato paste
• 1 cup water
• 4 tablespoons olive oil

1. Mix together the lemon juice, 1 teaspoon of cumin, salt, and 4 cloves garlic.

2. Marinate the fish steaks in the mixture and set aside.

3. In a saucepan, heat the olive oil and add 1 teaspoon cumin and 4 cloves of garlic (minced). Stir for a minute or two, but do not let the garlic brown.

4. Add the tomato paste, cup of water, and fresh tomato puree to the saucepan. Bring to boil, then lower heat and simmer for 30 to 45 minutes till sauce is thickened.

5. Add the fish and the marinade to the saucepan and simmer for 15 minutes.

6. Serve with fried stuffed peppers and fried cauliflower.

Sayadiya - Fisherman's Dish

PREP: 30 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 6

 

A Lebanese traditional dish of fish onions and rice. It takes a little long to make, but it's worth all the effort!

• 1 Pomfert fish ~1 kg (2.2 lb)
• 3 cups light vegetable oil
• 1/2 cup flour with 1 ts each salt and cumin powder
• 7 medium onions coarsely chopped/diced
• 2 cups long grain rice (Do not use parboiled rice such as Uncle Ben's)

• 2 3/4 cups water
• 2 teaspoons salt
• 1 tablespoon cumin powder

• 1/2 cup pine nuts

Sauce:

• 4 medium onion cut into thin wedges
• 1 cup water
• 1/2 ts salt
• 1/2 cup lemon juice
• 1/2 cup tahina (sesame paste) 

1. Clean the fish and cut into 5 steaks

2. Heat vegetable oil in deep frying pan

3. Dip fish pices into the flour mixture to over evenly then fry in the hot oil (~10 minutes).

4.  Remove fish from oil and set aside to drain.

5. Pour 1 cup of the oil you fried fish in into a pot on medium heat.

6. Add the coarsely chopped to the pot and cook stirring occasionally until it wilts completely (20 to 30 minutes). Remove from heat and set aside.

7. Remove the bones from fish and arrange fish pieces at the bottom of an oven casserole (preferably Corningware).

8. Wash the rice many times and drain or soak for 10 minutes and drain.

9. Mix the rice and the wilted onions together.

10. Add the rice and onion mixture to the casserole on top of the fish.

11. Boil the 2 3/4 cups water with the the salt and cumin powder.

12. Pour the boiled water in the casserole gently so not to disturb the rice.

13. Bake the casserole covered in a 350 ^oF oven for 30 minutes. Remove from the oven and keep covered (Do not uncover).

14. Sautee pine nuts till golden in 1 cup of the fish frying oil. HIDE THEM FROM YOUR HUSBAND URRRRRG!

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Sauce:

1. Combine the wedged 4 onions, 1 cup water and salt in a pot and bring to boil. Reduce heat and simmer covered for 15 minutes.

2. Mix lemon juice with Tahina and mix well.

3. Add the boiled onion wedges with its stock to the tahina mixture and stir until smooth and homogeneous.

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Serving:

1. Turn over the fish and rice casserole on a tray or large plate. Leave it for 3 minutes until all the contents are transferred to the plate or tray.

2. Lift the casserole off and garnish the Sayadiya with the sauted pine nuts, if your husband left any!

3. Serve hot with the tahina-onion sauce.

SHARBET HOOT - Fish Soup

PREP: 15 MINUTES ----- COOK: 1 HOUR ----- SERVINGS: 4-6

• 1/2 pound Spanish Mackerel or similar fish (not mild)
• 1 medium onion
• 3 tablespoons olive oil
• 3 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 3 cloves garlic
• 1 teaspoon cumin powder
• 1/4 cup orzo
• 5 cups of water

1. Cook fish in water and salt for 15 minutes

2. In another pot, sautee diced onions in oil, add garlic, cumin, tomato paste, and cilantro.

3. Add 5 cups of the fish broth, bring to boil. Simmer on low heat for 30 minutes.

4. Add orzo and cook for another 10 to 12 minutes

5. Add fish after removing bones and shredding into small pieces.

6. Serve and squeeze lemon to taste.

Best served with sourdough baguette

TABAHEJ HOOT

PREP: 45 MINUTES ----- COOK: 2 HOURS ----- SERVINGS: 4-6

• 2.5 lb Spanish mackerel (about 3 fish)

Marinade:
• 8 cloves garlic minced
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon red pepper
• 1 tablespoon cumin powder

Vegetables:
• 3 cups canola oil or light vegetable oil
• 4 medium potatoes
• 2 bell peppers
• 3 zucchinis
• 2 medium eggplants
• 6 jalapenos or hot green peppers

Sauce:
• 6 ripe tomatoes
• 2 tablespoons tomato paste
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 2 tablespoons olive oil

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Marinate Fish:
1. Mix the marinade ingredients together

2. Clean fish, remove heads and tails, and cut into 3 pieces each

3. Pour marinade over fish and marinate covered for about 30 minutes

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Cook Sauce:

1. Dice tomatoes or crush in food processor leaving a coarse texture. Heat oil in a medium pot, add tomatoes paste, crushed tomatoes and cilantro. Bring to boil, then simmer on low heat for 30 minutes.

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Cook vegetables:

1. Peel and cut potatoes into wedges, 1/2 cm thick. Sprinkle with some salt and about 1 tablespoon flour. Flour helps make the vegetable crisp and not so soggy.

2. Heat canola oil in deep frying pan. Add potatoes and lower stove to medium high. Cook until potatoes start turning golden brown. Stir carefully and cook till done. Drain potatoes in a colander.

3. Cut bell peppers and zucchini, and remove stems from jalapeno peppers (do not cut, just pull stems off). Sprinkle with salt and flour and add to frying pan. Stir when halfway done, then transfer to colander.

4. Cut eggplants into half circles, 1 inch thick slices. Sprinkle with salt and flour and add to frying pan. Do not stir till eggplants become firm and golden brown. When done, transfer to colander.

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Almost done!

1. Coat the fish pieces lightly with flour and place in an oven dish. Add vegetables. Mix the remainder of the marinade with the tomatoe sauce and add to the fish and vegetables.

2. Cook covered in 475° F preheated oven for 30 minutes.

LEMON-HERB HALIBUT

PREP: 30 MINUTES ----- MARINATE: 30 MINUTES ----- BAKE: 20 MINUTES ----- SERVINGS: 4

For tender, juicy fish, marinate no longer then 30 minutes. Marinating longer will make the fish chewy, dry, and tough.

• 4 halibut steaks, 1 inch thick, thawed
• 8 scallions
• 2 vine ripened tomatoes
• 1 bell pepper or zucchini
• 1/2 lemon
• 4 cloves of garlic
• 1 teaspoon dried basil or 3 tablespoons fresh basil leaves
• 1 teaspoon salt
• 1 teaspoon crushed black pepper
• 2 tablespoon cooking olive oil

1. Preheat oven to 400°F (200°C)

2. Slice scallions, squeeze juice of the 1/2 lemon

3. Dice tomatoes and bell pepper into large chunks

4. Peel the garlic and leave whole

5. Combine all ingredients into a large casserole dish and marinate for 30 minutes

6. Bake covered for 15 to 20 minutes

Serve over Spinach Orzo