Benachin

1 cup cooking oil

1 garlic clove, minced (optional)

2 onions, chopped

2 lbs fresh fish, fillets or whole (perch is good but any fish can be used)

1 squash (butternut or similar) and/or sweet pumpkin, peeled and chopped

1 chile pepper and/or sweet green pepper (bell pepper), cleaned and chopped (optional)

2 tomatoes (peeled if desired), chopped; or canned tomatoes

1 tbsp tomato paste

1 small cabbage, chopped (optional)

2 carrots, chopped (optional)

1 bay leaf

1 bouillon cube

2 cups rice, rinsed and uncooked

1 piece dried, salted, or smoked fish

black pepper, cayenne pepper or red pepper, and salt (to taste)

Heat the oil in a large pot. Fry the garlic and onions for minute over high heat. Fry the fish for a few minutes on each side, then remove the fish and set it aside.

Add the squash or pumpkin and cook for a few minutes more, stirring often.

Add the chile pepper and/or green pepper and cook for a few minutes more.

Add the cabbage, carrots, bay leaf, and bouillon cube. Add two cups of water and stir in the tomatoes and tomato paste. Bring to a boil.

Stir in the rice, making sure it all gets wet. Add the dried fish.

Reduce heat, cover, and simmer on very low heat until everything is tender. Season to taste.

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Benachin