Hoda Baroudi’s sayadieh with tahini

For the sayadieh broth:Peel the onions, slice them, then sauté in oil until deeply golden.Add water and bring to a boil.Strain and set aside the cooking liquid.Fry the grouper heads and bones in olive oil.Add the spices and fry everything for 10 minutes before pouring in the reserved onion cooking water.Boil for one hour, then strain and set aside this broth.This broth will be used to cook the rice.For the sayadieh rice:Chop an onion and fry it in olive oil.Add the rice and cover with the broth you have prepared and reserved.Let cook for 20 minutes, adding spices to taste.For the grouper fillets:Prepare them en papillote, with kumquat, fennel (reserve some kumquats and a little sliced fennel for the shrimp), olive oil and pepper.Bake for 15 minutes at 200 degrees Celsius.Peel the shrimp and sauté them lightly in olive oil with fennel and...