Risotto Sayadieh صيادية السمك على الطريقة السورية
Seafood Risotto recipe, with elephant ears mushrooms, muscles, wine and cheese, all fused and cooked in beautiful harmony.
The ingredients for our recipe are:
1-1.5 lt of fish stock
500 gr basmati rice
500 gr of fish (boil) separated in large chucks
4 red onions chopped in half rings
2 garlic cloves
Spices, one small spoon of; black pepper corns, salt, coriander seeds, cumin, cinnamon, nutmeg.
Ingredient for the gravy:
700 – 800 gr of fish stock
70 ml of oil
70 gr of butter
40 gr of flour
4 lemons
We crush all the spies, with the garlic and set aside.
Into a pan, we add the butter and the oil on medium high heat, then add the crushed spices, and the onions, cover and sauté till cooked for 10 minutes. Strain and set a side, and keep the stock to make the gravy sauce.
Into a deep pot we heat our fish stock, then add the rice, cooking on medium high for 10 minutes, then we add the onions and the fish, mix well cover and allow to simmer on low heat for 5 to 10 minutes, then remove from the heat, set aside for 30 minutes.
Into the pan where we made the onions, we add the butter and the oil, on medium high, till melted, then we add the flour and fuse well, adding the fish stock and the lemon juice, and reducing or low heat for 5 minutes, till thickened.
We place the pilaf onto a platter, and pour over it the gravy, and enjoy this delightful recipe from Syria.
Easy and quick recipe to enjoy healthy and delicious food
How to make Sayadieh?
How to make seafood risotto?
How to make fish risotto?
How to make risotto?
Sayadieh recipe
seafood risotto recipe
fish risotto recipe
risotto recipe
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