Senegalese Fish Stew (Thieboudienne Variation)

Ingredients

• 1.5 lbs Firm White Fish (Cod or Halibut)
• 1.5 cups Broken Jasmine Rice
• 2 medium Carrots
• 1 medium Eggplant
• 1 cup Cassava
• 8 Okra
• 2 tbsp Tomato Paste
• 1 large Onion
• 3 cloves Garlic
• 1/2 Scotch Bonnet Pepper
• 4 cups Fish Broth
• 3 tbsp Palm Oil
• 2 tbsp Lime Juice
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Cut the 1.5 lbs Firm White Fish into large chunks. In a medium bowl, combine the fish chunks with 1 tsp Salt, 1/2 tsp Black Pepper, and 2 tbsp Lime Juice. Toss gently to coat the fish evenly.
2. 2Prepare your vegetables: Peel and cut the 2 medium Carrots into 1-inch thick rounds. Cut the 1 medium Eggplant into 1-inch cubes. Wash the 8 Okra and trim off the tops. Peel and cut the 1 cup Cassava into 1-inch chunks. Peel and finely chop the 1 large Onion. Mince the 3 cloves Garlic.
3. 3In a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity), heat the 3 tbsp Palm Oil over medium heat (350°F / 175°C). Add the chopped 1 large Onion and minced 3 cloves Garlic. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
4. 4Stir in the 2 tbsp Tomato Paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly in color.
5. 5Pour in the 4 cups Fish Broth. Add the Scotch Bonnet Pepper (whole, or slit for more heat), the prepared 2 medium Carrots, 1 medium Eggplant, 1 cup Cassava, and 8 Okra. Bring the liquid to a rolling boil over high heat (400°F / 200°C), then reduce the heat to low (200°F / 95°C), cover the pot, and simmer for 30 minutes, or until the cassava and carrots are beginning to soften.
6. 6Gently place the seasoned 1.5 lbs Firm White Fish chunks into the simmering liquid. Ensure the fish is mostly submerged. Cover the pot and continue to simmer for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
7. 7Stir in the 1.5 cups Broken Jasmine Rice. Ensure the rice is submerged in the liquid. Increase the heat to medium (300°F / 150°C), cover the pot, and cook for another 10-15 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
8. 8Remove the pot from the heat. Let the stew rest, covered, for 5 minutes before serving. Serve the Senegalese Fish Stew hot.

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