One-Bowl Caramelized Onion Fish with Tomato and Cashew

Rinse the white rice until water runs clear. Combine with 4 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and cook for 18 minutes until all water is absorbed. Remove from heat and let steam covered for 5 minutes before fluffing with a fork.

Slice the yellow onions into thin half-moons. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onions with 1 teaspoon salt and stir to coat. Cook, stirring occasionally with a wooden spoon, for 30 to 35 minutes until the onions are deeply golden, jammy, and reduced in volume by two-thirds. Do not rush this — patience makes the sweetness.

While the onions cook, dice the tomatoes and mince the garlic. Once the onions are caramelized, add the garlic to the pot and stir for 1 minute until fragrant. Add the diced tomato and squeeze in the juice of the lemon. Stir everything together and let the tomatoes break down for 8 to 10 minutes, pressing them gently with the wooden spoon until the sauce thickens.

Cut the cod into 4 equal portions and pat dry with paper towels. Season generously with cayenne, black pepper, and salt. Make space in the tomato-onion sauce and nestle the cod pieces into the pot. Spoon some sauce over the fish, cover the pot, and cook over medium-low heat for 8 to 10 minutes until the fish flakes easily with a fork and is opaque throughout.

In a small dry skillet over medium heat, toast the cashew nuts for 3 to 4 minutes, shaking constantly, until golden and fragrant. Watch carefully so they do not burn.

Fluff the cooked white rice and divide among deep bowls. Ladle the caramelized onion and tomato sauce generously over the rice, placing a cod fillet in the center of each bowl. Sprinkle the toasted cashew generously over the top. Bring the bowls to the table warm and let everyone gather close — there is always room for one more spoon.