Arroz con Bacalao (Yellow Rice with Codfish)

Cod fish is a very traditional Cuban dish, part of the Spanish traditional cuisine brought to the island by Spanish settlers. Usually the typical dish is Bacalao a la Vizcaina, which is cod fish in a tomato base sauce with onions and potatoes, then served over steaming white rice. Today I decided to combine the codfish with the rice and make dish which is somewhat more Portuguese than Spanish so here it is.

Ingredients
2 lbs Codfish (fresh or salted. If you choose to use salted, make sure you rinse well under cold running water and brush lightly with a vegetable brush to remove as much salt as possible. Then place in a pot, cover with water and boil for about 7 to 10 minutes. Discard the water and rinse well with running cold water)
1 medium size onion, I prefer red ( you can use yellow)
1/4 Chopped scallions
1/2 cup chopped cilantro
1/2 cup Chopped green or red bell pepper
1 tsp of dry oregano

1 tbsp of complete seasoning (Sazon completa, I prefer Badia brand, if you can find it in your area substitute with a mixture of  black pepper, oregano, garlic, rosemary, and thyme.)
1 small can of tomato sauce or paste
About a tbsp of capers (or more if you want)
1 cup of dry white cooking wine
I can of sweet peas
Saffron, Annatto or any yellow coloring for rice ( I use Goya packets with Saffron or annatto)
1/4 cup of Spanish Marinade ( Mojo Criollo)
4 1/2 cups of your favorite rice

Instructions
Once you have cleaned ( and boiled if you used salted cod) the fish, cut into chunks and place in a bowl. In a large pot sautee the chopped onion and green pepper in about 2 tbsp of olive or canola oil. Add half of the chunks of the fish and leave the rest for later, remember that the fish will break down into very tiny pieces when cooked with the rice so we stir in the other half when the rice is ready. Sautee the fish with the onions and green pepper for approximately 2 minutes until the onions are translucent. Add the can of tomato sauce or paste, the spanish marinade, powder seasoning (sason completa) the scallions and half the chopped cilantro, leave the other half for later. Stir well lower the heat to medium and simmer for about 5 minutes. After the 5 minutes, add the rice, cooking wine and sufficient water to cover the rice, salt to your taste. Lower the heat to medium, cover and cook. When the water is consumed fluff with a for and check to see if the rice is cooked. Stir in the left over chunks of fish, the chopped cilantro and the can of peas. Serve with your favorite white wine and Enjoy!

Buen Provecho!!