Senegalese Thiéboudienne Breakfast Bowl (Fish and Rice)

Ingredients

• 1 pound White fish fillets (cod, tilapia)
• 1 cup Broken rice
• 2 tablespoons Tomato paste
• 1 medium Onion
• 1 large Carrot
• 1 medium Bell pepper (any color)
• 2 cloves Garlic
• 3 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Thyme
• 1 each Bay leaf
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Place the 1 pound of white fish fillets in a bowl and sprinkle evenly with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside.
2. 2Heat the 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, about 350°F (175°C). Add the 1 medium onion, 1 large carrot, and 1 medium bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes. The onion will become translucent, and the carrots and peppers will be tender.
3. 3Add the 2 cloves of garlic and 2 tablespoons of tomato paste to the pot. Cook, stirring constantly, for 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
4. 4Pour in the 3 cups of vegetable broth and bring the liquid to a boil over medium-high heat, about 400°F (200°C). Once boiling, reduce the heat to medium-low, about 300°F (150°C), and add the 1 teaspoon of thyme and 1 bay leaf.
5. 5Gently place the seasoned 1 pound of white fish fillets into the simmering broth. Cover the pot and cook for 5 to 7 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). Carefully remove the fish from the pot using a slotted spoon and set it aside on a plate.
6. 6Add the 1 cup of broken rice to the pot containing the broth and vegetables. Stir to combine, then cover the pot and let it simmer over low heat, about 250°F (120°C), for 15 to 20 minutes, or until the rice has absorbed most of the liquid and is tender. Stir occasionally to prevent sticking.
7. 7Once the rice is cooked, remove the bay leaf from the pot. Fluff the rice gently with a fork. Serve the cooked rice in bowls, topped with the cooked fish fillets and the vegetables from the pot.

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