Sardinian-style Sayadieh

Ingredients

In this Sardinian adaptation of Sayadieh, we incorporate Sardinian couscous instead of the traditional Lebanese rice. The couscous adds a unique texture and absorbs the flavors of the tomato broth beautifully. Additionally, we infuse the dish with Sardinian saffron, which lends a distinct aroma and vibrant yellow color to the broth. We alse have the original recipe for Sayadieh, so you can check it out.

• 500g (1.1 lb) white fish fillets (sea bass or grouper) 500g (1.1 lb) white fish fillets (sea bass or grouper)
• 250g (8.8 oz) Sardinian couscous 250g (8.8 oz) Sardinian couscous
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon Sardinian saffron threads 1/2 teaspoon Sardinian saffron threads
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons pine nuts, toasted 2 tablespoons pine nuts, toasted
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onions and cook until caramelized, stirring occasionally.
2. 2.
   Add the minced garlic, cumin, coriander, and paprika to the pot. Cook for another minute until fragrant.
3. 3.
   Add the canned diced tomatoes, fish or vegetable broth, and Sardinian saffron threads to the pot. Season with salt and pepper to taste. Bring the mixture to a simmer.
4. 4.
   Gently place the fish fillets into the simmering broth. Cover the pot and cook for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
5. 5.
   While the fish is cooking, prepare the Sardinian couscous according to the package instructions.
6. 6.
   Once the fish is cooked, remove it from the pot and set aside. Use a fork to flake the fish into large chunks.
7. 7.
   To serve, place a generous portion of Sardinian couscous on a plate. Top with the flaked fish and ladle some of the tomato broth over it. Sprinkle with toasted pine nuts and a squeeze of lemon juice. Garnish with fresh parsley.

Treat your ingredients with care...

• Sardinian couscous — Follow the package instructions for cooking the couscous. It is important to fluff the cooked couscous with a fork to achieve a light and fluffy texture.
• Sardinian saffron threads — To enhance the flavor and color, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• If Sardinian couscous is not available, you can substitute it with regular couscous or rice.
• Experiment with different types of white fish, such as cod or haddock, for a variation in flavors.
• For an extra burst of freshness, serve the dish with a side of mixed greens dressed with lemon vinaigrette.
• Toast the pine nuts in a dry skillet over medium heat until golden brown for added nuttiness.
• Adjust the spices according to your preference. Add a pinch of chili flakes for a hint of heat.

Serving advice

Serve the Sardinian-style Sayadieh hot, allowing the flavors to meld together. Accompany it with a fresh green salad and a side of crusty Sardinian bread.

Presentation advice

Present the Sardinian-style Sayadieh on a large platter, with the flaked fish arranged beautifully on a bed of fluffy Sardinian couscous. Garnish with toasted pine nuts and fresh parsley for an appealing pop of color.