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1
In a large saucepan, fry the onions in 2 1/2 tablespoons oil over low heat, with the lid on until they are soft and transparent, stirring occasionally.
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2
Then take off the lid and let them get very dark brown and caramelized.
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3
Blend them to a cream in the food processor and return this to the pan.
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4
Add about 4 1/2 cups boiling water and the crumbled bouillon cubes; season with salt, pepper, cumin, and allspice, and simmer for about 10 minutes.
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5
Pour out the onion stock to measure the quantity you need for cooking the rice.
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6
Return 2 1/2 cups to the pan, and put the rest aside to use as the sauce.
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7
Add the rice and some salt, stir well, and cook, covered, over a low heat, for about 10 to 18 minutes, until the rice is tender.
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8
(Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.)
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9
Set it aside until you are ready to serve.
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10
Pan-fry the fish fillets, seasoned with salt and pepper, in the remaining oil, for 2 to 3 minutes on each side, until the flesh just begins to flake.
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11
Squeeze a little lemon juice over them.
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12
Fry the pine nuts in a drop of oil until lightly browned.
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13
Reheat the onion sauce, adding a little lemon juice to taste.
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14
Serve the rice heaped in a mound with the sauce poured over.
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15
Arrange the pieces of fish on top or around the rice and sprinkle with the pine nuts.
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16
A way of preparing the dish in advance is to layer it in a deep baking dishpine nuts first, then fish, then riceand heat it through in the oven.
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17
Turn it out upside down just before serving, and serve the sauce separately.
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18
You can accompany the dish with the tahini sauce on page 290 as well as its brown sauce.
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19
For a white version of the same dish, the onions should be meltingly soft, but should not be allowed to brown.
