This freshwater fish, found in the Sebou River, is popular in Morocco. It is fat but rather full of bones, and its delicate flesh is said to be at its best soon after spawning upriver. In America it is sold already boned, which makes stuffing easy. Dates are stuffed with rice and blanched almonds, and they, in turn, provide the stuffing for the fish.

　　

Ingredients

serves 6

　　1/4 cup finely chopped blanched almonds

　　2–3 tablespoons cooked rice

　　1 teaspoon sugar

　　1/2 teaspoon ground cinnamon plus 1/4 teaspoon to garnish (optional)

　　Pepper

　　1/4 teaspoon ground ginger

　　1–2 tablespoons butter

　　8 ounces fresh dates (dried ones will do, but choose soft, juicy ones)

　　A 3-pound boned shad

　　Oil

　　Salt

　　1/2 onion, finely chopped

　　

Step 1

Mix together the chopped almonds, rice, sugar, cinnamon, and a pinch each of pepper and ginger, and knead with a little butter to hold everything together.

　　

Step 2

Pit the dates and stuff them with the almond-rice mixture.

　　

Step 3

Rub the fish all over with oil, salt, pepper, and a little ground ginger. Open up the 2 top fillets and arrange the stuffed dates down the center, then replace the top fillets. Place the fish on a large, well-oiled sheet of foil and sprinkle with the finely chopped onion. Wrap the fish up neatly and seal the edges of the foil firmly. (The foil allows you to omit sewing up the fish.) Lay the parcel on a large baking pan.

　　

Step 4

Bake in a preheated 350°F oven, about 15 minutes per pound, or until the flesh begins to flake when you cut into the thickest part with a pointed knife. Then unwrap the foil and place the fish under the broiler to become crisply golden. Serve dusted with cinnamon if you like.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf