Directions

Instructions 

1. Partially thaw the shrimp and fish if frozen. 
2. Cook the rice using the package directions but without adding salt. 
3. Melt the margarine in a large frying pan or pot, over medium-high heat. 
4. Add the onion and green peppers to the pan or pot and sauté until tender. 
5. Add the garlic and cook for another 30 seconds, or until fragrant. 
6. Add the diced tomato, vegetable broth, paprika, sugar, cayenne pepper, black pepper, and bay leaf to the pan or pot. Mix well, cover and simmer for 30 minutes.
7. Cut the cod or snapper into bite-sized chunks. Then add the fish and shrimp to the sauce. Cook for about five minutes, stirring occasionally, until the shrimp turns pink and the fish flakes easily. 
8. In a small cup, mix the cornstarch and water, then add the liquid to the sauce. Bring to a boil, stirring occasionally until the sauce slightly thickens. 
9. Season the sauce with black pepper to taste.  
10. Remove the bay leaf. Serve over the cooked rice and garnish with chopped parsley.