In a small pot, bring 1 1/2 cups water and a pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for 15-20 minutes, until tender.

While the rice cooks, thinly slice the garlic. Halve, peel, and thinly slice the onion. Finely chop the parsley, reserving a few leaves for garnish. Core, seed, and remove the white ribs from the bell pepper. Finely dice half the bell pepper; thinly slice the remaining half.

Stir the peas and diced bell pepper into the rice and continue cooking until tender. Keep covered until the rest of the meal is ready.

Heat 1 tablespoon oil in a large pan over medium heat. Add the onion, garlic, and sliced red pepper to the pan and cook, tossing, for 10-12 minutes, until onions begin to caramelize.

Add 3 cups water, the saffron, and the stock concentrates to the pan and stir to combine. Bring to a boil, then reduce to a simmer. Season with salt and pepper.

Add the basa fillets to the simmering water and poach for 3-5 minutes, until flaky and opaque in the middle. Set the fillets aside, season with salt and pepper, and cover to keep warm. HINT: you may need to flip the fillets over halfway through cooking if they aren’t fully submerged.

Increase heat to high and reduce the liquid in the pan by half. Once reduced, remove from heat and stir in 1 tablespoon butter and the chopped parsley. Taste and season with salt and pepper, if necessary

Serve the basa on a bed of rice, then top with the simmered vegetables and saffron broth. Garnish with reserved parsley leaves and enjoy!