Nadia Tommalieh is a food blogger who shares instructional videos of Middle Eastern cuisine and detailed bits about each of the dishes she prepares. We enjoy these informative details and the way she lets us into her kitchen to experience the cooking with her!
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The original recipe for this dish came from my mother-in-law who is originally from the Palestinian coastal town Haifa. I adjusted the recipe by adding the shrimp, searing both the fish and shrimp instead of frying them then cooking it all together in one pot. It’s one of my favorite dishes to cook. I serve it with a simple Tarator sauce (parsley, Tahini and lemon juice)
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Ingredients
- 1/4 cup olive oil to sear the seafood
- 1/3 cup olive oil to sautee the onions
- 2 1/2 pound white fish like halibut, wild cod, or chilean sea bass, preferably the thick part of the fish, cut into fillets, rinsed and pat dried.
- 1/2 pound shrimp about 10 medium sized pieces, peeled, deveined, rinsed and pat dried
- 4 cups onions thinly sliced, about 3 large onions
- 2 tomatoes thinly sliced
- 2 1/2 cups basmati rice
- 3 1/4 cups stock fish or vegetarian
- 1 cup mixed pine nuts and slivered almonds fried to light golden color, for garnish
- 2 tablespoons parsley chopped
Seafood Spices
- 1 teaspoon salt
- 1/2 teaspoon allspice Middle Eastern seven spices
- 1/4 teaspon cumin
- 1/8 teaspoon cinnamon
- few fresh grinds of black pepper
Rice Spices
- 1 1/2 teaspoon salt
- 1/2 teaspoon all spice
- 1/4 teaspoon cumin
- 1/8 teaspoon cinnamon
- few fresh grinds of black pepper
Ingredients
Seafood Spices
Rice Spices
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Instructions
- Combine seafood spices and sprinkle them over the seafood.
- In a large skillet heat the 1/4 cup olive oil. Add the fish in one layer and sear from each side for one minute. Take out a set aside
- Add the shrimp to the same skillet and sear them one minute from each side as well. Take out and set a side
- Add the rest of olive oil then the onions and sauté on medium heat until the onions are translucent. It takes about 10-12 minutes.
- While the onions are cooking, rinse the rice and soak in water for 5 minutes.
- Arrange the sliced tomatoes on the bottom of the cooking pot
- Arrange the seafood on top of it. Make sure to pour any liquid released from the seafood to the pot
- Follow with a layer of the sautéed onions (try to scoop the onions and discard any extra oil, if any)
- Drain the rice, add the rice spices and mix well. Then arrange it on top of the onions and seafood.
- Bring your stock to a quick boil and pour over the rice and seafood layers.
- Cook on high heat, uncovered for a couple of minutes until you bring your cooking pot to a boil. Cover and reduce the heat to simmer and cook until the rice is fully cooked and absorbed all the stock. It takes almost one hour to be totally done.
- To serve the dish, you need a flat platter that is slightly bigger than your cooking pot. Place the platter on top of the pot and flip it. Let it settle for 5 minutes then slowly left your cooking pot.
- Garnish with pine nuts, almond and chopped parsley.
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