Arroz con Mariscos

Ingredients:

8oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

8oz fresh cod or pollock, diced medium

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 ground turmeric

2 tablespoons ground cumin

4 cups chicken stock

1 bay leaf

1/2 cup frozen peas, thawed

4 tablespoons pimento pepper, chopped

4 teaspoons fresh cilantro, chopped

Salt and Pepper, to taste

Procedure:

In a large sauté pan, add olive oil, garlic, onion, and peppers, then sauté for 2 minutes over medium heat.

Add in the rice, turmeric, cumin, salt and pepper, then cook, stirring 1 to 2 minutes to coat the rice with the oil and to lightly toast the spices.

Add in the tomato paste and stir to combine, then add in the chicken stock and the bay leaf.

Bring the liquid to a boil, then reduce to a simmer, and cover.

Cook for 5 minutes, then uncover and add in the diced cod or pollock to the simmering liquid, stir and recover.

Cook for 10 minutes, then add in the smoked salmon, stir and recover.

Cook for an additional 5-10 minutes, or until all the liquid is absorbed.

Turn off the heat, then let sit for 5 minutes.

Divid the mixture between 4 plates or bowls, then top each one with 1/8 cup peas, 1 tablespoon pimento, and 1 teaspoon chopped cilantro.