Thieboudienne (Fish and Rice)

Instructions

1. 1Prepare the vegetables: Cut the 1 large onion into 1.27 cm dice. Cut the 2 medium carrots into 1.27 cm thick rounds. Cut the 1 medium eggplant into 2.54 cm cubes. Cut the 1 cup cassava into 2.54 cm cubes. Cut the 8 pods okra into 1.27 cm thick rounds. Mince the 4 cloves garlic. Mince the 1 small Scotch Bonnet Pepper very finely, wearing gloves if possible as it is very hot.
2. 2Season the about 680 g white fish by rubbing it with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp of the minced garlic.
3. 3Heat the 4 tbsp vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced 1 large onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent. Add the remaining minced garlic and the minced 1 small Scotch Bonnet Pepper and cook for 1 minute more, until fragrant.
4. 4Stir in the about 170 g tomato paste and cook for 3 minutes, stirring constantly, until it darkens slightly in color. Add the cut 2 medium carrots, 1 medium eggplant, 1 cup cassava, and 8 pods okra, along with the 1 cube fish bouillon cube, 6 cups water, the remaining 1/2 tsp salt, and the remaining 1/4 tsp black pepper. Stir everything together.
5. 5Gently place the seasoned about 680 g white fish into the pot with the sauce and vegetables. Bring the liquid to a boil over medium-high heat (204.4°C / 200°C), then immediately reduce the heat to low (93.33°C / 95°C). Cover the pot and simmer for 20-25 minutes, or until the fish is opaque and flakes easily with a fork, and the vegetables are tender.
6. 6Carefully remove the cooked about 680 g white fish from the pot using a slotted spoon and set it aside on a plate. Ensure all the vegetables remain in the pot.
7. 7Add the 2 cups rice to the pot with the sauce and vegetables. Stir well to combine, ensuring the rice is submerged in the liquid. Increase the heat to medium-high (204.4°C / 200°C) to bring the liquid back to a boil, then reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and simmer for 20-25 minutes, or until the rice is fully cooked and has absorbed most of the liquid.
8. 8Fluff the cooked 2 cups rice gently with a fork. Serve the rice topped with the cooked vegetables and the about 680 g white fish.

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