One-Pot Cod, Carrot, and Cashew Rice

Rinse the white rice under cold water until the water runs clear. Drain and set aside.

Pat the cod dry with paper towels and cut into large chunks, about 5cm pieces. Season lightly with a pinch of salt.

Peel and thinly slice the yellow onion. Mince the garlic cloves. Peel the carrots and cut into thin matchsticks or julienne strips.

Roughly chop the cashews. Roughly chop the parsley for garnish. Cut the lemon in half.

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the sliced yellow onion and cook, stirring with a wooden spoon, for 8-10 minutes until softened and deeply golden. Do not rush this step — the caramelized onion is the soul of the dish.

Add the minced garlic and julienned carrots. Cook for another 3 minutes until fragrant and the carrots begin to soften slightly.

Stir in the rinsed white rice, coating every grain with the aromatic oil. Toast for 2 minutes.

Pour in 2.5 cups of water. Season with salt and cayenne. Squeeze in the juice of half the lemon. Stir to combine and bring to a gentle boil.

Nestle the cod chunks gently into the rice, pushing them slightly below the surface. They will cook perfectly as the rice steams.

Reduce heat to low, cover tightly with a lid, and cook for 18-20 minutes without lifting the lid. The rice will absorb all the liquid and the cod will flake easily.

Remove from heat and let rest, covered, for 5 minutes. This allows the flavors to marry and the cod to finish gently.

Uncover and fluff the rice gently with a fork, being careful not to break up the cod flakes too much. Fold in the cod gently if needed.

Squeeze the remaining lemon half over the top. Scatter the chopped cashews and fresh parsley generously.

Bring the entire pot to the table — let everyone spoon generously into their bowls. There is always room for one more.