Gluten-Free Thiéboudienne with Millet

Instructions

1. 1Pat dry the about 680 g of firm white fish. In a small bowl, combine the 4 cloves of minced garlic, 1/2 scotch bonnet pepper (finely minced, remove seeds if you prefer less heat), 1 tsp salt, and 1/2 tsp black pepper. Carefully make a few slits in the fish and stuff some of this mixture inside. Set the fish aside.
2. 2Heat 4 tbsp of vegetable oil in a large, heavy-bottomed pot over medium-high heat (204.4°C / 200°C). Add the 2 large onions, chopped, and cook until they are softened and translucent, about 5-7 minutes.
3. 3Add the 6 tbsp of tomato paste to the pot. Cook, stirring constantly, for 3 minutes until it darkens slightly.
4. 4Add the 3 carrots (peeled and cut into 2.54 cm pieces), 1 bell pepper (seeded and cut into 2.54 cm pieces), 1 eggplant (cut into 2.54 cm cubes), 1 cassava (peeled and cut into 2.54 cm chunks), and 10 okra (trimmed and halved if large) to the pot. Stir and cook for 7 minutes, allowing the vegetables to soften slightly.
5. 5Pour in the 5 cups of fish broth and bring the liquid to a rolling boil over high heat (232.2°C / 230°C).
6. 6Carefully place the seasoned about 680 g of firm white fish into the boiling broth. Reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and let it simmer for 25 minutes. The fish should be opaque and flake easily when tested with a fork.
7. 7Stir in the 1 cup of millet. Ensure the millet is submerged in the liquid. Cover the pot again and continue to simmer on low heat (93.33°C / 95°C) for 25-30 minutes, or until the millet is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
8. 8Serve the Thiéboudienne hot, making sure each portion includes a piece of the cooked fish and a generous amount of the millet and vegetables.

Substitutions

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