1. Brown the onions in olive oil, then add the fish stock, spices, saffron and salt. Cook for 20 minutes on low heat then strain and set aside.

2. Return the rice in a pan with a little oil and then add 60 cl of onion and fish stock. Cook, covered for 15 minutes after the boil over low heat. Remove from heat and let stand.

3. Meanwhile, salt the fish and fry it in very hot oil at high heat until the fish is crisp from the outside.

4. Put the rice and the fish on top of a serving platter. Garnish with roasted pine nuts and almonds. Garnish with lemon wedges and parsley.

5. For the tahini sauce, mix the tahini with lemon, water and salt until you have the consistency of yogurt. Add pine nuts and parsley as garnish.