Thiéboudienne Breakfast Bowl (Fish and Rice)

Ingredients

• about 450 g White Fish Fillets (Cod, Hake)
• 1 cup Broken Rice
• 2 tbsp Tomato Paste
• 1/2 medium Onion
• 1 medium Carrot
• 2 cloves Garlic
• 2 cups Vegetable Broth
• 1 Bay Leaf
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 tbsp Vegetable Oil

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

Instructions

1. 1Heat vegetable oil in a large saucepan over medium heat.
2. 2Add chopped onion and carrot and saute until softened, about 5 minutes.
3. 3Stir in tomato paste and garlic and cook for 1 minute more.
4. 4Add vegetable broth, bay leaf, salt, and pepper. Bring to a boil.
5. 5Add rice and fish fillets. Reduce heat to low, cover, and simmer for 15 minutes, or until rice is cooked and fish is flaky.
6. 6Remove bay leaf before serving. Serve hot.

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