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1 carp, cleaned and cut into large pieces (including the head)
Place the onions and oil in the bottom of a medium sized pot. Sprinkle with pepper. Sauté the onions in the oil.
When they are slightly brown add the water and the other ingredients (except the fish) and bring to a boil. Reduce heat and cook until the lentils are soft.
Add the fish (including the head) and cook until the fish is done. Taste and adjust seasoning. Serve with white rice.
Each diner is given a portion of the soup and fish in a bowl and a plate of white rice. Take a little of the soup and fish with your spoon, and place it on the rice. Eat this part of the rice and repeat as often as necessary.
Poster's Notes:
Posted by Scott Mann
Nutritional Info Per Serving: N/A
2 large onions diced in a large dice
1 cup lentils (orange or green)
1/4 to 1/2 cup raisins
4 to 6 dried Persian lemons (called "numi basra" in Iraqi)
Water
Tomato paste (about 4 heaping tablespoons)
Ground black pepper
Salt to taste
A little oil
I asked my wife for her family's recipe for the Iraqi fish soup, but as expected, Iraqi "balabustas" are as inexact about quantities and cooking times as my Lithuanian bubbie (z'l). In any event, this is what I was able to get: The name for this dish is Um Hawa.