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Serves 6
2 pounds halibut fillets
4 slices bacon, diced
2 tablespoons margarine
1 cup chopped onion
1 clove garlic, finely minced
1 1/2 cup uncooked rice
3 cup boiling water
1/3 cup chili sauce
2 chicken bouillon cubes
2 teaspoon salt
Pinch saffron
1 package frozen peas

Cut fish into 1" chunks. Fry bacon until crisp. Remove from pan; drain on absorbent paper. Add margarine to bacon drippings. Cook onion and garlic in drippings until tender. Add rice, boiling water, chili sauce, bouillon cubes, salt, and saffron; mix well. Return to a boil; cover and cook slowly for 10 minutes. Add fish, bacon, and peas; cover and cook 10 minutes longer or until rice and peas are tender and fish flakes easily when tested with a fork.