Thieboudienne (Fish and Rice)

Ingredients

• 2 cups White Rice
• 1.5 lbs Firm White Fish (e.g., Cod, Grouper)
• 6 oz Tomato Paste
• 1 28 oz can Diced Tomatoes
• 1 large Onion
• 2 medium Carrot
• 1 large Bell Pepper (Green or Red)
• 4 cloves Garlic
• 1 small Scotch Bonnet Pepper
• 1/4 cup Vegetable Oil
• 4 cups Fish Broth
• 1 tsp Thyme
• 1 leaf Bay Leaf
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Rinse the 2 cups White Rice in a fine-mesh sieve under cold running water until the water runs clear, then set it aside. Pat dry the 1.5 lbs Firm White Fish with paper towels. Rub all sides of the fish with the 1 tsp Salt and 1/2 tsp Black Pepper.
2. 2Prepare the vegetables: Peel and finely dice the 1 large Onion. Peel and cut the 2 medium Carrots into 1/2-inch thick rounds. Core and dice the 1 large Bell Pepper (Green or Red) into 1/2-inch pieces. Mince the 4 cloves Garlic. Carefully mince the 1 small Scotch Bonnet Pepper, removing seeds if desired for less heat.
3. 3Heat the 1/4 cup Vegetable Oil in a large (6-8 quart) heavy-bottomed pot or Dutch oven over medium heat (approximately 325-350°F / 160-175°C). Once the oil shimmers, carefully add the seasoned 1.5 lbs Firm White Fish. Sear for 2-3 minutes per side, until lightly browned. Remove the fish from the pot and set it aside on a plate.
4. 4Add the diced 1 large Onion, 1/2-inch thick 2 medium Carrots, and 1/2-inch diced 1 large Bell Pepper to the same pot. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced 4 cloves Garlic and minced 1 small Scotch Bonnet Pepper and cook for 1 minute more, until fragrant. Add the 6 oz Tomato Paste and 1 28 oz can Diced Tomatoes, then cook for 5 minutes, stirring occasionally, allowing the tomato paste to darken slightly.
5. 5Pour in the 4 cups Fish Broth. Add the 1 tsp Thyme and 1 leaf Bay Leaf. Increase the heat to high and bring the mixture to a rolling boil (approximately 212°F / 100°C), then reduce the heat to low (approximately 180-200°F / 82-93°C) and simmer gently for 15 minutes, allowing the flavors to meld.
6. 6Gently place the seared 1.5 lbs Firm White Fish back into the simmering sauce. Carefully spread the rinsed 2 cups White Rice evenly over the sauce and fish, ensuring you do NOT stir the contents of the pot. Cover the pot tightly with a lid and cook over low heat (approximately 180-200°F / 82-93°C) for 25-30 minutes, or until the rice is tender, all the liquid has been absorbed, and small steam vents appear on the surface of the rice. The internal temperature of the fish should reach 145°F (63°C) when fully cooked.
7. 7Remove the pot from the heat. Keep the lid on and let the Thieboudienne rest for 10 minutes; this allows the steam to redistribute, resulting in perfectly cooked rice. Remove the bay leaf, then gently fluff the rice with a fork. Serve hot, arranging the fish and cooked vegetables over the rice.

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