Senegalese Fish and Vegetable Stew (Thieboudienne Inspired)

Ingredients

• about 680 g Firm White Fish (Cod, Halibut)
• 2 medium Carrots
• 1 medium Eggplant
• 1/4 head Cabbage
• 1 medium Cassava
• 1 cup Okra
• 2 large Tomatoes
• 1 large Onion
• 3 cloves Garlic
• 1/2 small Scotch Bonnet Pepper
• 2 tbsp Tomato Paste
• 4 cups Fish Broth
• 4 cups Rice (for serving)
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Prepare your ingredients: Cut the about 680 g firm white fish into 5.08 cm chunks. Peel and cut the 2 medium carrots into 1.27 cm thick rounds. Cut the 1 medium eggplant into 2.54 cm cubes. Cut the 1/4 head cabbage into 2.54 cm wide wedges. Peel the 1 medium cassava and cut it into 5.08 cm chunks. Trim the ends off the 1 cup okra and cut into 2.54 cm pieces. Dice the 2 large tomatoes. Dice the 1 large onion. Mince the 3 cloves garlic. Carefully mince the 1/2 small scotch bonnet pepper, removing seeds if you prefer less heat.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat the 2 tbsp vegetable oil over medium heat (about 175°C / 175°C). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. 3Add the minced garlic and minced scotch bonnet pepper to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tbsp tomato paste and cook for 1 minute more, stirring constantly. Add the diced tomatoes and cook, stirring occasionally, until they begin to break down, about 5 minutes.
5. 5Pour in the 4 cups fish broth and bring the mixture to a simmer over medium-high heat (204.4°C / 200°C). Add the carrot rounds and cassava chunks. Cover the pot and let simmer for 15 minutes, or until the carrots and cassava are beginning to soften.
6. 6Add the eggplant cubes, cabbage wedges, and okra pieces to the pot. Stir gently to combine. Cover and continue to simmer for another 10 minutes, or until all vegetables are tender when pierced with a fork.
7. 7Gently place the about 680 g fish chunks into the simmering stew. Ensure the fish is mostly submerged. Cover the pot and cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 63°C.
8. 8Season the stew with 1 tsp salt and 1/2 tsp black pepper. Stir gently. Serve the stew hot over 4 cups of cooked rice.

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