Thieboudienne (Dairy-Free Fish and Rice)

Ingredients

• about 680 g White fish fillets (e.g., cod, snapper)
• 4 tbsp Vegetable oil
• 2 medium Onions
• 4 cloves Garlic
• about 170 g Tomato paste
• about 790 g Crushed tomatoes
• 2 medium Carrots
• 1 medium Eggplant
• 1 cup Okra
• 1 cup Cassava
• 4 cups Jollof rice (pre-cooked)
• 1/2 Scotch bonnet pepper
• 4 cups Fish broth
• 1 tsp Salt
• 1/2 tsp Black pepper

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

Instructions

1. 1Pat the about 680 g of white fish fillets dry with paper towels. In a small bowl, combine the 1 tsp of salt and 1/2 tsp of black pepper. Sprinkle this seasoning mixture evenly over both sides of the fish fillets.
2. 2Heat the 4 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 medium onions, cut into 1.27 cm dice, and the 4 cloves of garlic, minced. Cook, stirring occasionally, for 5-7 minutes, until the onions are softened and translucent.
3. 3Stir the about 170 g of tomato paste into the pot and cook for 1 minute, stirring constantly, until it darkens slightly. Add the about 790 g of crushed tomatoes, the 2 medium carrots (peeled and cut into 2.54 cm pieces), the 1 medium eggplant (cut into 2.54 cm cubes), the 1 cup of okra (trimmed), and the 1 cup of cassava (peeled and cut into 2.54 cm pieces). Stir all ingredients together and cook for 10 minutes, stirring occasionally.
4. 4Pour the 4 cups of fish broth into the pot and stir to combine. Bring the mixture to a gentle simmer. Carefully add the 1/2 scotch bonnet pepper to the pot. Reduce the heat to medium-low (148.9°C/150°C) and let the vegetables simmer gently for 10 minutes.
5. 5Gently place the seasoned about 680 g of white fish fillets into the simmering sauce. Cover the pot with a lid and continue to cook over medium-low heat (148.9°C/150°C) for 15-20 minutes, or until the fish is opaque throughout and flakes easily with a fork. The internal temperature of the fish should reach 63°C when measured with a food thermometer.
6. 6While the fish is cooking, heat the 4 cups of pre-cooked jollof rice. To do this, place the rice in a microwave-safe bowl and microwave on high for 2-3 minutes, stirring halfway through, until it is hot throughout. Alternatively, place the rice in a saucepan with 2 tablespoons of water, cover, and heat over medium-low heat for 5-7 minutes, stirring occasionally, until hot.
7. 7Carefully remove and discard the 1/2 scotch bonnet pepper from the pot using tongs. To serve, spoon the heated 4 cups of jollof rice onto individual plates. Top each serving with the cooked fish fillets and a generous portion of the vegetables from the pot. Spoon the rich tomato-based sauce from the pot over the fish, vegetables, and rice.

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