Senegalese Thieboudienne (Fish and Rice)

Ingredients

• about 910 g Firm White Fish (e.g., Grouper, Tilapia)
• 2 cups Long Grain Rice
• 4 medium Tomatoes
• 2 large Onion
• 2 medium Carrots
• 1 medium Eggplant
• 1 Cassava
• 1 Bell Pepper (Green or Yellow)
• 4 cloves Garlic
• 2 tbsp Tomato Paste
• 4 cups Vegetable Broth
• 1/4 cup Parsley
• 1 tsp Thyme
• 1 Bay Leaf
• 1/4 Scotch Bonnet Pepper (optional)
• 4 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. 1Cut the about 910 g of Firm White Fish into approximately 5.08 cm pieces. Evenly sprinkle the fish pieces with the 1 tsp of Salt and the 1/2 tsp of Black Pepper.
2. 2Prepare the vegetables: Cut the 4 medium Tomatoes, 2 large Onions, 2 medium Carrots, 1 medium Eggplant, 1 Cassava, and 1 Bell Pepper into approximately 2.54 cm pieces. Mince the 4 cloves of Garlic. If you are using the 1/4 Scotch Bonnet Pepper, finely mince it now.
3. 3Place a large, heavy-bottomed pot or Dutch oven on the stovetop. Add the 4 tbsp of Vegetable Oil and heat it over medium heat (176.7°C / 175°C) until shimmering. Carefully add the seasoned fish pieces to the hot oil and cook for 2-3 minutes per side, until they are lightly browned on all surfaces. The internal temperature of the fish should reach 63°C when measured with a thermometer. Remove the browned fish from the pot and set it aside on a clean plate.
4. 4Add the chopped 2 large Onions and the minced 4 cloves of Garlic to the same pot. Cook over medium heat, stirring frequently, for about 5 minutes, until the onions are softened and translucent. Stir in the 2 tbsp of Tomato Paste and continue cooking for 2 minutes, stirring constantly, until the paste darkens slightly and smells fragrant.
5. 5Add the chopped 4 medium Tomatoes, 2 medium Carrots, 1 medium Eggplant, 1 Cassava, 1 Bell Pepper, 1/4 cup Parsley, 1 tsp Thyme, 1 Bay Leaf, and the minced 1/4 Scotch Bonnet Pepper (if using) to the pot. Cook for 10 minutes over medium heat, stirring occasionally, until the vegetables begin to soften.
6. 6Pour in the 4 cups of Vegetable Broth and increase the heat to medium-high (204.4°C / 200°C). Bring the mixture to a rolling boil. Add the 2 cups of Long Grain Rice to the boiling broth and stir well to combine all ingredients. Gently place the browned fish pieces on top of the rice and vegetable mixture.
7. 7Reduce the heat to low (121.1°C / 120°C). Cover the pot tightly with its lid and let the mixture simmer for 30-40 minutes. The rice is cooked when it is tender to the bite and all the liquid has been absorbed into the rice and vegetables.
8. 8Remove the pot from the heat. Keep the lid on and let the dish rest for 5 minutes; this allows the rice to finish steaming and become perfectly fluffy.
9. 9Before serving, carefully remove and discard the 1 Bay Leaf and the 1/4 Scotch Bonnet Pepper (if it was used). Serve the Senegalese Thieboudienne hot.

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