Gluten-Free Thiéboudienne with Smoked Fish and Quinoa

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 2 medium onions, 4 cloves of garlic, and 2.54 cm of ginger. Cook, stirring occasionally, for 5 to 7 minutes, or until the onions are softened and translucent.
2. 2Stir in the about 170 g of tomato paste. Cook, stirring constantly, for 2 minutes until it darkens slightly in color. This helps to develop its flavor.
3. 3Add the 2 medium carrots, 1 medium eggplant, and 1 cup of okra to the pot. Stir to coat them with the tomato paste mixture. Pour in the 4 cups of vegetable broth and bring the liquid to a rolling boil.
4. 4Carefully add the about 450 g of smoked fish and the 1 Scotch bonnet pepper to the pot. Reduce the heat to low, cover the pot, and let it simmer gently for 40 to 50 minutes, or until the vegetables are tender when pierced with a fork. The Scotch bonnet pepper will infuse its flavor into the stew.
5. 5While the stew is simmering, prepare the 1.5 cups of quinoa. Rinse the quinoa thoroughly under cold water. Cook the quinoa according to package directions, typically by combining it with 3 cups of water or broth and simmering until the liquid is absorbed and the grains are fluffy, about 15 to 20 minutes.
6. 6Before serving, carefully remove and discard the whole 1 Scotch bonnet pepper from the stew. Taste the stew and add the 1 teaspoon of salt and 1/2 teaspoon of black pepper as needed. Stir well to combine.
7. 7To serve, spoon the cooked quinoa into bowls. Ladle the smoked fish and vegetable stew over the quinoa. Ensure each serving gets a good portion of the fish and vegetables.