Senegalese Fish Stew (Thieboudienne) - Peanut-Free

Ingredients

• 2 pounds Firm white fish (e.g., cod)
• 2 cups Rice
• 2 large Onions
• 4 medium Tomatoes
• 2 medium Carrots
• 1 medium Eggplant
• 1 Bell pepper (red or yellow)
• 6 cloves Garlic
• 1/2 Scotch bonnet pepper
• 3 tablespoons Tomato paste
• 4 tablespoons Vegetable oil
• 2 cubes Fish bouillon
• 2 Bay leaves
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Wash the rice and set aside.
2. 2Chop the onions, tomatoes, carrots, eggplant, and bell pepper. Mince the garlic and scotch bonnet pepper.
3. 3Heat vegetable oil in a large pot over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
4. 4Add tomatoes, tomato paste, and scotch bonnet pepper. Cook for 5 minutes, stirring occasionally.
5. 5Add carrots, eggplant, and bell pepper. Cook for 3 minutes more.
6. 6Add fish bouillon and bay leaves. Stir well.
7. 7Add 6 cups of water and bring to a boil.
8. 8Add the rice and reduce heat to low. Cover and simmer for 20 minutes.
9. 9Gently place the fish pieces on top of the rice. Cover and simmer for another 15-20 minutes, or until the fish is cooked through and the rice is tender.
10. 10Season with salt and pepper to taste.
11. 11Serve hot, ensuring each serving includes fish, rice, and vegetables.

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