Caribbean soup

500 g cod
1 papaya
1 lemon
6 tbsp of oil
1 garlic clove
cinnamon stick
2 cloves
1 bay leaf
1 chilli
1 tbsp dried marjoram
80g long-grain rice
pommegranate juice (1 fruit)
cayenne pepper
1 avocado, which I didn't have and didn't use this time. I don't believe it improves the taste tremendously (previous experience), but improves colour and appearance of the meal, which would have been very helpful this time...

Wash fish fillets and cut in chunks of 2cm. Cut papaya in a half, remove seeds and skin, dice. Cut avocado in a half, peel and cut in slices. Mix fish, papaya cubes and avocado slices with lemon juice and 4 tbsp of oil and leave for about an hour.
Chop garlic clove and fry a bit with marjoram, then add rice, mix to coat rice, fry for about 3 mins. Make a bouquet garni out of cinnamon, cloves, bay leaf and chilli (I used empty tea-bag!). Pour 1.5L of water over rice, season and toss bouquet garni in. Boil for about 15-20 minutes.
In the meantime, squeeze juice out of pommegranate and mix with fish. Add fish to rice and boil for another 5-7 minutes, take the bouquet garni out, add a bit of cayenne pepper.