Method

1. Heat the oil in a big pot then stir in the hamour fillets, shrimp and squid. Sprinkle with the cumin, rosemary, white pepper, black pepper and salt. Stir to combine.

2. Add the onion, garlic, leek and celery. Mix well.

3. Pour in the tomato juice gradually, stirring continuously.

4. Pour in a cup of water and mix to combine. Bring to a boil.

5. Lower the heat and add the rice gradually. Stir to combine.

6. Cover the pot and cook over low heat for 10-12 minutes.