Rice Pilaf with Fish

Wash the rice and place it in a bowl. Add enough water to cover and let soak for 10 minutes. Cut the fish fillets into finger-thick pieces. Heat the butter and vegetable oil in a pilaf pot. Add the chopped onion and green peas and sauté for a few minutes. Add the fish pieces and sauté for about 2 minutes. Add the washed rice. Season with salt and saffron, then sauté for a few minutes while stirring gently with a wooden spoon. Take care not to break up the fish pieces. Add 3 cups of hot water and cook over very low heat without stirring until the liquid is absorbed. Once the water has been absorbed, stir the pilaf once, cover with a lid, and let rest for about 20 minutes. Serve hot.