Senegalese Fish Stew (Thieboudienne Variation)

Ingredients

• about 680 g 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

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

Instructions

1. 1Cut the about 680 g 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 2.54 cm thick rounds. Cut the 1 medium Eggplant into 2.54 cm cubes. Wash the 8 Okra and trim off the tops. Peel and cut the 1 cup Cassava into 2.54 cm 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 (177°C / 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 (204.4°C / 200°C), then reduce the heat to low (93.33°C / 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 about 680 g 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 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 (148.9°C / 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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