Senegalese Thieboudienne (Fish and Rice)

Ingredients

• about 680 g White Fish (Grouper or Tilapia)
• 2 cups Jasmine Rice
• about 170 g Tomato Paste
• 2 large Tomatoes
• 1 large Onions
• 2 medium Carrots
• 1 medium Eggplant
• 8 Okra
• 1 Bell Pepper
• 4 cloves Garlic
• 1 Habanero Pepper
• 4 tbsp Vegetable Oil
• 1 Fish Bouillon Cube
• 6 cups Water
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Mince 2 cloves of the 4 cloves of garlic. Mince 1/4 of the 1 Habanero Pepper. In a small bowl, combine the minced 2 cloves of garlic and the minced 1/4 of the 1 Habanero Pepper. Make 3-4 shallow slits on each side of the about 680 g White Fish. Carefully stuff the garlic-habanero mixture into these slits and secure with toothpicks if needed. Mince the remaining 2 cloves of garlic and the remaining 3/4 of the 1 Habanero Pepper.
2. 2Chop the 1 large Onion into 1.27 cm pieces. Chop the 2 large Tomatoes into 1.27 cm pieces. Peel and chop the 2 medium Carrots into 1.27 cm thick rounds. Chop the 1 medium Eggplant into 2.54 cm cubes. Trim the ends of the 8 Okra and chop into 1.27 cm thick rounds. Remove seeds and stem from the 1 Bell Pepper and chop into 2.54 cm pieces.
3. 3In a large heavy-bottomed pot (such as a 6-quart Dutch oven), heat the 4 tbsp Vegetable Oil over medium heat (162.8-176.7°C / 160-175°C). Add the chopped 1 large Onion and sauté for 8-10 minutes, stirring occasionally, until softened and translucent. Add the minced remaining 2 cloves of garlic, the minced remaining 3/4 of the 1 Habanero Pepper, and the about 170 g Tomato Paste. Cook for 2 minutes, stirring constantly, until fragrant.
4. 4Stir in the chopped 2 large Tomatoes, chopped 2 medium Carrots, chopped 1 medium Eggplant, chopped 8 Okra, and chopped 1 Bell Pepper. Cook for 5 minutes, stirring occasionally. Pour in the 6 cups Water, then add the 1 Fish Bouillon Cube, 1 tsp Salt, and 1/2 tsp Black Pepper. Increase heat to high and bring the mixture to a rolling boil.
5. 5Once boiling, gently place the stuffed about 680 g White Fish into the pot. Reduce the heat to low (simmering, 85-93.33°C / 85-93°C), cover the pot, and simmer for 20-25 minutes. The fish is done when it flakes easily with a fork and reaches an internal temperature of 63°C at its thickest part.
6. 6Carefully remove the cooked about 680 g White Fish from the pot and set it aside on a plate, keeping it warm. Bring the remaining liquid and vegetables in the pot back to a gentle boil over medium-high heat.
7. 7Add the 2 cups Jasmine Rice to the pot, stirring once to combine. Reduce the heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove the pot from the heat and let it rest, covered, for 5 minutes; this allows the rice to steam and become fluffy.
8. 8Fluff the cooked rice and vegetables with a fork. Serve the rice and vegetables on individual plates, placing a piece of the cooked about 680 g White Fish on top of each serving.

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