Gluten-Free Thieboudienne with Red Snapper

Ingredients

• about 680 g Red snapper fillets
• 2 cups Fonio
• about 170 g Tomato paste
• 1 large Onions
• 2 medium Carrots
• 1 medium Eggplant
• 1 cup Okra
• 1 small Scotch bonnet pepper
• 4 cloves Garlic
• 2.54 cm Ginger
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 1 large onion into 1.27 cm dice. Mince the 4 cloves of garlic. Grate the 2.54 cm piece of ginger. Cut the 2 medium carrots into 1.27 cm thick rounds. Cut the 1 medium eggplant into 2.54 cm cubes. Cut the 1 cup of okra into 1.27 cm thick rounds. Pat the about 680 g red snapper fillets dry with a paper towel. Sprinkle the 1 tsp of salt and 1/2 tsp of black pepper evenly over both sides of the fillets, gently rubbing the seasonings into the fish.
2. 2Heat the 2 tbsp of olive oil in a large (at least 6-quart) heavy-bottomed pot over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the diced 1 large onion, minced 4 cloves of garlic, and grated 2.54 cm ginger. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and softened.
3. 3Stir in the about 170 g of tomato paste. Continue to cook for 3-5 minutes, stirring frequently, until the tomato paste darkens in color and smells fragrant.
4. 4Add the 2 medium carrots, 1 medium eggplant, and 1 cup of okra to the pot. Pour in the 4 cups of vegetable broth. Increase the heat to medium-high (approximately 176.7-190.6°C / 175-190°C) and bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low (approximately 82.22-93.33°C / 82-93°C) to maintain a gentle simmer. Carefully place the whole 1 small Scotch bonnet pepper into the stew. Gently add the seasoned about 680 g red snapper fillets. Cover the pot and cook for 20-25 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C, and the vegetables are tender when pierced with a fork.
6. 6While the stew simmers, bring 4 cups of water to a boil in a separate medium saucepan. Add the 2 cups of fonio. Reduce heat to low, cover, and cook for 5 minutes, or until the fonio has absorbed the water and is tender. Remove the saucepan from the heat and let the fonio steam, covered, for another 5 minutes. Fluff the cooked fonio with a fork before serving.
7. 7Carefully remove the 1 small Scotch bonnet pepper from the stew and discard it. Ladle the fish and vegetable stew over the cooked 2 cups of fonio. Serve immediately.

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