Gluten-Free Senegalese Fish Stew (Thieboudienne)

Instructions

1. 1In a small bowl, combine the 3 cloves of minced garlic, the 1/2 scotch bonnet pepper (finely minced, seeds removed if you prefer less heat), and 1 teaspoon of salt and 1/2 teaspoon of black pepper to create a paste. Carefully make slits in the about 680 g of firm white fish and stuff the garlic-pepper paste inside. Set the seasoned fish aside.
2. 2Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat (204.4°C / 200°C). Add the 1 large chopped onion and sauté until it becomes translucent, about 5-7 minutes.
3. 3Add the 4 tablespoons of tomato paste to the pot and cook, stirring constantly, for 2 minutes until it darkens slightly.
4. 4Add the 2 chopped carrots, 1 chopped bell pepper, 1 chopped eggplant, 1 chopped cassava, and 8 whole okra pods to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
5. 5Pour in the 4 cups of fish broth and bring the liquid to a rolling boil over high heat (204.4°C / 200°C).
6. 6Carefully place the seasoned fish into the boiling broth. Reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and simmer for 20 minutes, or until the fish is cooked through and flakes easily. The internal temperature of the fish should reach 63°C.
7. 7Stir in the 1 cup of quinoa. Increase the heat slightly to medium-low (135°C / 135°C), cover the pot, and continue to simmer for 20-25 minutes, or until the quinoa is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
8. 8Serve the gluten-free Senegalese fish stew hot.

Substitutions

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