Caribbean-inspired Coconut Rice w/ Fish

I found a recipe in "Cod" by Mark Kurlansky, which is an amazing book talking about how badass the Basque fishermen were (are?), and about the tremendous influence of CODFISH! on history, economics, slavery and more (yes, these are obviously not mutually exclusive categories).

The recipe was for a "traditional" meal using dry salt cod, soaked and then boiled for hours with rice, water, spices and "the usual bit of salt pork." I did my own lazy version and it worked out deliciously! Except I used frozen tilapia instead of cod, as I didn't have cod ready.

I would say that actually using dry salt cod (available at Whole Foods and perhaps elsewhere) may not be preferable to most tasters -- you might want to experiment, but frozen fish works just as well in my opinion.

ONE-POT COCONUT RICE & FISH

This is probably the simplest recipe I will ever post.

**I used my SHUTTLE CHEF, but I have approximated steps for regular stove cooking. Let me know if it doesn't work. For Shuttle Chef cooking, replace simmer time with ShCf time.

=Ingredients=

1 filet of frozen fish (cod, tilapia, other white fish that boils well)

8 shakes of dried powdered garlic (TJ's)

2 rashers organic bacon, cut into 1/2" pieces

1 can of (Trader Joe's) coconut milk, reduced fat

1.5 c water

2-3 c organic jasmine rice (Sooooo fragrant!)

=Steps for Experienced Cooks=

Partially defrost the fish by cooking it in some water. Add everything else & cook it like rice, except the rice has stuff in it.

=Steps=

1. Put the water and fish in a 4-qt (medium) pot, over med-high heat. You want the water to simmer and start defrosting the fish. Shake on some garlicky goodness.

2. After a few minutes, flip the fish. Add the coconut milk and mix it into the water. Get it on low heat - a simmer. Add the bacon pieces.

3. While this is heating up, put 2c of rice in a bowl and rinse two or three times with water. (Turn on the tap until water covers rice, swish in a circle with your hand, CAREFULLY drain the cloudy water.)

4. Add the rice to the pot, distributing evenly and making sure it's covered by liquid.

5. Bring to a boil, then immediately reduce to a simmer.

6. COVER. ***If you're using a pot WITH a vented lid, put the lid on. If not, leave a crack.

7. Leave it to get good and delicious for ~1.5 hours. Check on it to make sure it's not burning or boiling over! Don't open the lid b/c the rice needs to steam.

IT'S DONE WHEN: it looks like moist cooked rice. Break up the fish & give it a mix, then serve with spices on the side!

SPICES! I didn't add any salt because "the salt you add last is the salt you taste first." The only flavorings are coconut and some garlic. NOW you can flavor it up differently for every meal!

Some things to try:

Sprinkling of curry powder

Thyme/Oregano

Salt & freshly ground paper (I use the TJ Rainbow Peppercorn mix)
Hot sauce

Bon appetit!