50 g (2 oz) clarified butter
1 onion, finely chopped
450 g (1 lb) firm white fish fillets, cut into small pieces
2.5 g (1/2 tsp) ground cinnamon
350 g (12 oz) fresh or canned (drained weight) sour cherries, stoned
75 g (3 oz) unsalted almonds, chopped
75 g (3 oz) currants, or raisins
50 g (2 oz) dried apricots
7.5 g (1 1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
600 g (1 1/4 lb) long grain rice, rinsed and drained
1.2 litre (2 pt) water
1 onion, finely chopped
450 g (1 lb) firm white fish fillets, cut into small pieces
2.5 g (1/2 tsp) ground cinnamon
350 g (12 oz) fresh or canned (drained weight) sour cherries, stoned
75 g (3 oz) unsalted almonds, chopped
75 g (3 oz) currants, or raisins
50 g (2 oz) dried apricots
7.5 g (1 1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
600 g (1 1/4 lb) long grain rice, rinsed and drained
1.2 litre (2 pt) water
method
1. Heat the butter in a large skillet. Add the onion and fish pieces and saute over a low heat for 10 minutes. Stir constantly.
2. Add the cinnamon, cherries, almonds, currants, apricots, salt and pepper to the skillet. Stir and simmer for 3 to 4 minutes.
3. Add the rice and water. Stir gently but well. Cover tightly and simmer over a very low heat for 55 minutes.
2. Add the cinnamon, cherries, almonds, currants, apricots, salt and pepper to the skillet. Stir and simmer for 3 to 4 minutes.
3. Add the rice and water. Stir gently but well. Cover tightly and simmer over a very low heat for 55 minutes.
serving amount
serves 6
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