First, a word about cooking rice. Buy the best head rice. Wash it
thoroughly,—six waters. Drop rice slowly into well salted, boiling
water, and boil for twenty-three minutes. Drain off three-quarters of
water and hold rice under cold water faucet for a moment; this will
leave each grain firm and perfect. Drain thoroughly.
Now the sauce. Place in your skillet olive oil to cover the bottom;
also tablespoon of butter. Chop one large Spanish onion. Place it in
the skillet and cook slowly. Stir often.
After ten or fifteen minutes, a piece of white fish (sole preferred)
about the size of your four fingers, from the palm down—see? When the
onions are a golden color add one finely chopped clove of garlic. When
fish is thoroughly cooked, mash it up with a fork and stir well. Now
add one or two cans of tomatoes which have been stewing slowly for half
an hour or more. Add them through a sieve and push with a spoon so as
to get the thick part through. Mix well.
Place this on the back of the stove where it will simmer for one hour.
Add a pinch of saffron or thyme—salt and pepper to taste.
This sauce can be used for only one meal, as it sours after a few
hours. Sauce should be applied by each person as desired until it’s all
gone.