Sayadieh (Lebanese Seafood and Rice)

Ingredients

• •500g mixed white fish fillets
• •250g shrimp, peeled and deveined
• •2 cups long-grain rice
• •4 large onions, thinly sliced
• •3 tablespoons olive oil
• •2 teaspoons ground cumin
• •1 teaspoon ground coriander
• •4 cups fish or vegetable stock
• •2 bay leaves
• •to taste Salt and pepper
• •2 tablespoons fresh lemon juice

Directions

1. 1Heat olive oil in a large pan and cook sliced onions over medium heat for 15-20 minutes, stirring occasionally, until deeply caramelized and golden brown. Reserve half the onions for topping.
2. 2In the same pan, toast the rice with the remaining onions for 2 minutes, stirring constantly. Add cumin and coriander, cooking for another minute until fragrant.
3. 3Pour in the stock and bay leaves, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until rice is partially cooked.
4. 4Season fish fillets and shrimp with salt and pepper, then nestle them into the rice. Pour lemon juice over the seafood.
5. 5Cover and continue cooking for 8-10 minutes until the fish is cooked through, the shrimp is pink, and the rice is tender.
6. 6Top with reserved caramelized onions and serve hot directly from the pan.

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