Thiéboudienne (Fish and Rice) Breakfast Bowl

Ingredients

• 1.5 cups White Rice
• about 450 g Cod fillets (skinless, boneless)
• about 170 g Tomato Paste
• 1 medium Onion
• 2 medium Carrot
• 1 medium Bell Pepper (any color)
• 4 cloves Garlic
• 2.54 cm Ginger
• 4 cups Vegetable Broth
• 1 tablespoon Fish Sauce (optional)
• 2 tablespoons Olive Oil
• 1 teaspoon Thyme
• 1 each Bay Leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Measure 1.5 cups of White Rice into a fine-mesh sieve. Rinse the rice under cold running water until the water runs clear, then set aside to drain.
2. 2Heat 2 tablespoons of Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 1 medium Onion, chopped into 1.27 cm pieces, and the 2 medium Carrots, peeled and cut into 1.27 cm thick rounds. Add the 1 medium Bell Pepper, seeded and cut into 2.54 cm pieces. Sauté, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 4 cloves of Garlic, minced, and the 2.54 cm of Ginger, grated. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the about 170 g of Tomato Paste, 1 teaspoon of Thyme, 1 Bay Leaf, 1 teaspoon of Salt, and 0.5 teaspoon of Black Pepper. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
5. 5Pour in the 4 cups of Vegetable Broth and the 1 tablespoon of Fish Sauce (if using). Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid to a rolling boil.
6. 6Gently place the about 450 g of Cod fillets into the boiling sauce. Reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and simmer for 15 minutes. The fish is cooked through when it flakes easily with a fork and reaches an internal temperature of 63°C.
7. 7Carefully remove the cooked Cod fillets from the pot using a slotted spoon and set them aside on a plate. Add the rinsed 1.5 cups of White Rice to the tomato sauce remaining in the pot. Stir well to ensure the rice is fully submerged.
8. 8Cover the pot again and continue to cook over low heat (93.33°C / 95°C) for 15 to 20 minutes, or until the rice is tender and all the liquid has been absorbed. You should hear gentle bubbling, not a vigorous boil.
9. 9Remove the pot from the heat and let it stand, covered, for 5 minutes. Gently break the cooked fish fillets into large pieces with a fork and stir them into the cooked rice. Fluff the rice and fish mixture gently with a fork before serving hot.

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