Rabbit Fricassee Cuban-Style - Cooking by the Book

Ingredients

• 1 3-pound rabbit, cleaned and cut into pieces
• 2 ½ cups water
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, chopped
• ¼ teaspoon saffron powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper
• 2 tablespoons fresh lemon juice
• 1 bay leaf
• 1 8-ounce can tomato sauce
• 1 pound potatoes, peeled and quartered
• ¼ cup dry white wine
• ¼ cup capers, drained
• 1 cup raisins
• ¼ cup chopped green olives
• ¼ cup olive oil
• 1 10-ounce can baby peas, drained