Ingredients:

• 2 lb cod filets or any fileted fish you prefer
• 2 large onions
• 4c parboiled basmati rice
• 1c Egyptian or cal-rose rice
• canola oil
• 2 tbs cumin
• 1 tbs allspice
• 1 tbs curry
• 1 tbs black pepper
• 1/4 tsp cinnamon
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp salt
• 3 c flour
• 2 bunches of cilantro
• 1 lemon
• 3 red chili peppers
• 1 c peeled garlic
• 8 Roma tomatoes
• 2 tbs vinegar
• 2 tbs tomato paste
• 1 lb of jumbo peeled and deveined shrimp
• 1 packet of Sazon

Have one pot filled with the canola oil, and the other pot is the one for assembling the meal and cooking it in. The assembly pot should be nonstick.

– Slice the onions thinly and fry first in the pot, when golden put them at the base of the assembly pot.
⁃ Cut the cod into medium pieces, sprinkle cumin and black. Coat both sides with flour, and fry in the canola oil. Once fried put on top of the fried onions.
⁃ Wash and soak the rice for 30 mins, drain and add all the seasonings. Put on top of the fish.
⁃ 10 c of hot water should now be added to the pot, let it reach a boil. Reduce heat and cover till rice is cooked.

Sauce: in a blender purée the garlic, tomatoes, vinegar, 1 1/2 bunches of cilantro, tomato paste, 2 of the red peppers, 1 tbsp salt. Bring to a boil and turn off the heat and leave covered until ready to serve.

Shrimp: season with a sprinkle of curry, 1 packet of Sazon, salt and black pepper. Toss in the remaining flour. Fry on each side for two minutes.

Once the rice is finished:
1. Flip the rice on a serving dish large enough
2. Place the fried shrimp along the edge
3. Top with the remaining cilantro chopped, the red pepper and lemon
4. Serve with the sauce
5. Devour
6. Tag me and send me a picture 😉

Bon Appetite ❤️ Dena