Thieboudienne (Fish and Rice)

Ingredients

• about 680 g White fish fillets (e.g., tilapia, cod)
• 2 cups Rice (preferably broken rice)
• about 170 g Tomato paste
• 1 large Onion
• 2 medium Carrot
• 1 medium Eggplant
• 1 medium Bell pepper (any color)
• 4 cloves Garlic
• 1 small Scotch bonnet pepper
• 3 tbsp Vegetable oil
• 1 cube Fish bouillon cube
• 6 cups Water
• 1 tsp Salt
• 0.5 tsp Black pepper

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

Instructions

1. 1Rinse the rice until the water runs clear. Set aside.
2. 2In a large pot, heat the vegetable oil over medium heat. Sauté the chopped onion and garlic until softened.
3. 3Add the tomato paste and cook for 2-3 minutes, stirring constantly.
4. 4Add the scotch bonnet pepper, fish bouillon cube, salt, and pepper. Stir well.
5. 5Pour in the water and bring to a boil.
6. 6Add the carrots, eggplant, and bell pepper to the pot. Simmer for 15 minutes.
7. 7Gently place the fish fillets on top of the vegetables. Cover the pot and simmer for another 15-20 minutes, or until the fish is cooked through.
8. 8Remove the fish and vegetables from the pot and set aside.
9. 9Add the rice to the remaining sauce in the pot. Reduce heat to low, cover, and cook for 20-25 minutes, or until the rice is cooked and has absorbed the liquid.
10. 10Fluff the rice with a fork. Serve the rice topped with the fish and vegetables.

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