Variation: A can of anchovies can be used with 12 green olives to garnish the dish. Arrange and allow rice to heat through again in the oven for 5 minutes. All tomato sauces go well with this.
ingredients
serves 4
90 ml (6 tbsp) vegetable oil
1 large onion, peeled and finely sliced
1 red pepper, seeded
1 green or yellow pepper, seeded
2 chilli peppers, seeded
350 g (12 oz) cod, boned and skinned
425 g (15 oz) canned, peeled tomatoes
275 g (10 oz) long-grain rice
750 ml (1 1/4 pt) water
freshly ground pepper
4 g (3/4 tsp) salt
2.5 g (1/2 tsp) turmeric or a few drops of yellow colouring
1 tomato, sliced
1 lemon, quartered
method
1. Heat the oil in a large pan. Cook the onion for 4 minutes over a low heat.
2. Slice the peppers into strips. Add to the onion with the chopped chilli peppers, and cook for a further 2 minutes. Push to one side of the pan.
3. Raise the heat a little and add the chunks of fish. Fry on each side. Season well.
4. Add the tomatoes. Stir well. Add the rice. Stir round in the mixture.
5. Add 3.5 g (3/4 tsp) salt and the turmeric or yellow colouring to the water.
6. Gradually pour over the rice. After the water has come to the boil, turn the heat down and simmer gently for 10 minutes.
7. Turn into an ovenproof dish and allow to dry off in the oven at 180°C (350°F) Gas 4. Fork through the mixture after 5 minutes.
