Total time: 2 hours
1 cup loosely packed cilantro leaves
4 scallions (white and green parts), trimmed and cut in large pieces
3 cloves garlic, peeled
1 teaspoon crushed red pepper flakes or 1 scotch bonnet pepper, stemmed, seeded and minced (to taste)
7 to 9 tablespoons canola oil
2 pounds firm-fleshed fish fillets, such as tuna, shark or swordfish, cut into 1-inch pieces
2 tablespoons palm oil
5 cups water
4 teaspoons salt (or more to taste)
1 one-inch piece any type dried fish, optional
2 tablespoons tomato paste
2 cups long-grain white rice
12 preserved tamarind pods or 12 quarter-inch pieces of seedless preserved tamarind
(optional soy sauce or Maggi liquid seasoning as a condiment)

Choose 3 or 4 of the following vegetables:
1 medium cassava (about 1 pound),
trimmed, peeled and cut in two-inch pieces
1 large orange yam, peeled and cut in two-inch pieces
l small eggplant, unpeeled, cut in two-inch pieces
4 large carrots, peeled and cut in one-inch pieces
6 large or 12 small okra pods, stems removed
medium cabbage (about 3 pounds), cored and cut in 2-inch pieces

l. Finely chop cilantro, scallions, garlic and half the pepper in a blender. Add one tablespoon of the canola oil and process until smooth.
2. Slice horizontally through the center of each piece of fish, leaving one side attached. Fill the opening with about one teaspoon of the cilantro mixture.
3. In a large pot, heat the palm oil or annatto seeds with 7 tablespoons canola oil, until nearly smoking. Add fish cubes, being careful to keep the filling in the fish. Cook until fish is cooked on all sides but raw in the middle, about 3 minutes per batch. Remove fish from pot and set aside.
4. Pour off all but one tablespoon oil. Add water, three teaspoons of the salt and dried fish, if using. Bring to a boil. Reduce to a simmer. Add longer cooking vegetables to the broth first, then shorter cooking vegetables. Simmer, uncovered, until tender. Cassava will take about 50 minutes; calabaza about 35 minutes; carrots and eggplant about 20 minutes; okra about 12 minutes; cabbage about 8 minutes. Remove cooked vegetables to a bowl with a slotted spoon. Season with salt.
5. Add fish to the broth. Simmer until cooked through, about 3 minutes. Remove to a plate with a slotted spoon. Season with salt. Measure the cooking liquid. Return it to the pot and add enough water to make 5 cups.
6.Whisk in tomato paste and remaining crushed or red pepper. Stir in rice. Bring to a boil. Reduce to a simmer. Cover and cook for 20 minutes. Uncover and place tamarind pieces, if using, over rice. Cover and cook for 2 minutes. Discard dried fish, if used.
7. Fluff rice with a fork. Place on a large serving platter, mounding it in the center. Place fish and vegetable pieces evenly over the top of the rice. Serve immediately.

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