Thieboudienne (Fish and Rice)

Ingredients

• 1.5 lbs White Fish Steaks
• 2 cups Broken Rice
• 6 oz Tomato Paste
• 1 large Onions
• 2 medium Carrots
• 1 medium Cassava
• 1 small Eggplant
• 1 Scotch Bonnet Pepper
• 4 cloves Garlic
• 3 tbsp Vegetable Oil
• 4 cups Fish Broth
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 Maggi Cube

Instructions

1. 1Prepare the vegetables: chop onions, carrots, cassava, and eggplant into bite-sized pieces. Mince the garlic. Leave scotch bonnet pepper whole.
2. 2In a large pot or Dutch oven, heat vegetable oil over medium heat. Add onions and garlic, and cook until softened.
3. 3Stir in tomato paste and cook for a few minutes until it darkens slightly.
4. 4Add fish broth, scotch bonnet pepper, salt, pepper, and Maggi cube. Bring to a boil.
5. 5Add the vegetables (carrots, cassava, eggplant) to the pot. Cook for about 15 minutes, or until they are slightly tender.
6. 6Gently place the fish steaks on top of the vegetables in the sauce. Cook for about 10-15 minutes, or until the fish is cooked through.
7. 7Remove the fish and vegetables from the pot and set aside.
8. 8Add the broken rice to the remaining sauce in the pot. Stir well to coat the rice with the sauce. Add more broth if needed. Reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked and has absorbed the sauce.
9. 9Serve the rice with the fish and vegetables on top. Be careful with the scotch bonnet - it's very hot!

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