Fish Stew


        1 fish weighing about 2 Ibs.
        1 cup sliced onions
        1 cup olive oil
        1/4 cup lemon juice
        1/4 tsp. saffron
        1 tsp. salt
Clean and salt fish several hours ahead of time. Cook fish lightly in olive oil. Remove and place in saucepan. Fry onions in same oil until browned. Drain onions well to remove excess oil. Mix the fried onions, salt, saffron and lemon juice. Add them to the fish in the saucepan with enough water to cover. Simmer gently until the fish is very tender. Lift out the fish and remove the flesh from the bones. Taste the sauce and add seasonings. Lay the fish fillets on a platter and pour the sauce over them. Serve cold, accompanied by Riz Bi Samak.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)