3/4 lb skinless firm white fish fillets such as monkfish, halibut or cod, cut into 1-inch pieces
1 tsp ground cumin
1 tsp dried oregano
1 tsp ground cinnamon
juice of 1 lime
salt and black pepper
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
2 small bell peppers, any color, deseeded and chopped
3/4 cups long-grain rice, rinsed
2 1/2 cups fresh vegetable broth
1/2 cup dark rum
Presoak clay pot as directed. In a shallow bowl, mix together the fish, cumin, oregano, cinnamon, lime juice and seasoning. Cover and chill until needed.
Place onion, garlic, bell peppers and rice into the clay pot and mix well. Pour over the broth and sprinkle in the saffron. Season well.
Cover and place in a cold oven. Set the oven to 425 F and cook for 1 hour 15 minutes, stirring occasionally.
Stir in the marinated fish and rum, mix well, cover and cook for a further 30 minutes until the fish is tender and the rice has absorbed most of the liquid.
Let stand, covered for 10 minutes to absorb any remaining liquid. Check the seasoning and serve straight from the clay pot.