Thiéboudienne

Ingredients

• 1 kg firm white fish, cut into steaks
• 3 cups broken rice
• 1 small cabbage, quartered
• 2 carrots, chopped
• 1 eggplant, halved
• 2 cassava roots, peeled and chopped
• 3 tomatoes, chopped
• 3 tbsp tomato paste
• 1 bunch parsley, garlic and chili, blended (for stuffing)
• 4 tbsp vegetable oil

Instructions

1. 1Cut small pockets into the fish steaks and stuff with the blended parsley, garlic and chili mixture.
2. 2Heat the oil in a large pot and sear the stuffed fish briefly, then remove and set aside.
3. 3In the same pot, sauté the tomatoes and tomato paste until they form a deep red sauce.
4. 4Add water, the vegetables (cabbage, carrots, eggplant, cassava) and simmer until they are tender, then remove and set aside.
5. 5Return the fish to the sauce and simmer gently for 15-20 minutes until cooked through, then remove.
6. 6Strain the remaining broth, add the rice, and cook covered over low heat until the rice is tender and has absorbed the flavorful broth.
7. 7Arrange the rice on a large platter with the vegetables and fish on top.
8. 8Serve hot, family-style, straight from the platter.

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