Gluten-Free Thieboudienne with Red Snapper

Ingredients

• about 680 g Red Snapper Fillets
• 2 cups Cassava Flour
• 1 large Onion
• 2 medium Carrots
• 1 red Bell Pepper
• 1 small Eggplant
• 3 tablespoons Tomato Paste
• 4 cups Fish Broth
• 4 cloves Garlic
• 1 inch piece Ginger
• 1/2 small Habanero Pepper
• 2 leaves Bay Leaf
• 3 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

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

Instructions

1. 1Pat dry the about 680 g Red Snapper Fillets with paper towels. Season them evenly on all sides with the 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper.
2. 2Heat the 3 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 large Onion, finely chopped, the 4 cloves of Garlic, finely chopped, and the 2.54 cm piece of Ginger, finely chopped. Sauté for 3 minutes, stirring occasionally, until the onion is softened and the mixture smells fragrant.
3. 3Add the 3 tablespoons of Tomato Paste to the pot. Cook, stirring constantly, for 2 minutes, until the tomato paste darkens slightly.
4. 4Pour in the 4 cups of Fish Broth. Add the 2 medium Carrots, cut into 2.54 cm pieces, the 1 red Bell Pepper, cut into 2.54 cm pieces, and the 1 small Eggplant, cut into 2.54 cm pieces. Add the 2 Bay Leaves. For mild heat, add the 1/2 small Habanero Pepper whole; for spicier, finely mince the 1/2 small Habanero Pepper before adding. Bring the mixture to a gentle simmer over medium heat.
5. 5Carefully place the seasoned about 680 g Red Snapper Fillets into the simmering liquid. Reduce the heat to low (121.1°C / 120°C), cover the pot, and let it simmer for 20-25 minutes. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C, and the vegetables are tender.
6. 6While the fish and vegetables are simmering, prepare the cassava flour. In a separate pot, add the 2 cups of Cassava Flour. Cook over medium heat (176.7°C / 175°C), stirring frequently, for 15-20 minutes, until it is tender and has a slightly chewy texture.
7. 7Remove the 2 Bay Leaves and the whole 1/2 small Habanero Pepper (if it was added whole) from the pot. Serve the fish and vegetables spooned generously over the prepared cassava flour.

Substitutions

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