Fragrant Rice Pilaf with Steamed Cod

• Melt a generous knob of butter in a deep frying pan over medium heat.
• Fry the onion with the ginger and a quarter of the chili pepper for 3 minutes.
• Add the Surinamese-style spices and the garlic, then fry for 1 more minute.
• Turn up the heat, then stir in the bell pepper and the carrot. Fry for 1 more minute and then stir in the rice.

• Add the stock and bring to a boil.
• Reduce the heat to medium-low and allow to cook gently for 10 – 12 minutes, covered.
• Stir regularly so as to prevent the rice from sticking to the bottom of the pan (see Tip).

Tip: add more water or stock as necessary if the rice seems too dry.

• Roughly tear or chop the spinach.
• Pat the fish dry with kitchen paper, then season with salt and pepper.
• Gradually stir in the spinach and allow to wilt and reduce, then season to taste with salt and pepper.
• Place the fish on top of the rice and then cover the pan with the lid. Allow to steam for 8 – 10 minutes, or until done.

Did you know... the fish in this recipe contains vitamin B6, a nutrient that that supports normal energy levels in the body.

• In the meantime, finely chop the parsley.
• In a small bowl, combine the parsley with the extra virgin olive oil.
• Season to taste with salt and pepper.