1 lb. Wild Alaska Cod or Pollock, medium-diced
1/4 cup olive oil
2 Tablespoons garlic, chopped
1/2 cup red onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 cups long grain rice
3 Tablespoons tomato paste
2 Teaspoons tumeric, ground
2 Tablespoons cumin, ground
4 cups chicken stock
1 Bay leaf
1/2 cup peas, frozen, thawed
4 Tablespoons pimento, chopped
4 teaspoons fresh Cilantro, chopped
Salt and pepper, to taste
Heat a large sauté pan, add olive oil, garlic, onion and peppers and sauté for 2 minutes.
Add the rice, tomato paste, turmeric, cumin, salt and pepper, to taste and cook, stirring for 1 to 2 minutes, to coat rice with oil from the pan and to lightly toast the spices.
Add the chicken stock and bay leaf, bring liquid to boil; reduce to simmer, cover and cook 5 minutes.
Toss the diced fish with salt and pepper, to taste.
Add to the simmering liquid in pan, re-cover and cook until all the liquid is absorbed, 15 to 20 minutes.
Once dry, turn off the heat and let sit, covered, for 5 minutes.
To serve, divide mixture among 4 serving plates or bowls. Top each with 1/8 cup of peas, 1 Tablespoon of pimento, and 1 teaspoon of chopped cilantro.