Thieboudienne (Senegalese Fish & Rice) - Shellfish Free

Ingredients

• 1.5 lbs Firm White Fish (Cod or Halibut)
• 2 cups Broken Jasmine Rice
• 2 medium Carrots
• 1 medium Eggplant
• 1 cup Cassava
• 4 tablespoons Tomato Paste
• 1 large Onion
• 3 cloves Garlic
• 1/2 pepper Scotch Bonnet Pepper
• 3 tablespoons Vegetable Oil
• 6 cups Water
• 1 cube Maggi Cube (Vegetable)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Cut the 1.5 lbs Firm White Fish into serving pieces, about 2-inches thick. Make deep cuts into the flesh of each piece with a sharp knife. In a small bowl, combine 1 clove of minced garlic, a small piece of the 1/2 scotch Bonnet Pepper (seeds removed if you prefer less heat), 1/2 teaspoon of the 1 teaspoon Salt, and 1/4 teaspoon of the 1/2 teaspoon Black Pepper. Mash these together to form a paste. Rub this paste all over the fish pieces, pushing it into the cuts.
2. 2Prepare the vegetables: peel and cut the 2 medium Carrots into 1-inch thick rounds. Cut the 1 medium Eggplant into 1-inch cubes. Peel and cut the 1 cup Cassava into 1-inch chunks. Slice the 1 large Onion.
3. 3Heat 3 tablespoons of Vegetable Oil in a large, heavy-bottomed pot (at least 6-quart capacity) over medium-high heat (400°F / 200°C). Add the sliced Onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
4. 4Add the 4 tablespoons of Tomato Paste to the pot with the onions. Cook, stirring constantly, for 3 minutes until the tomato paste darkens slightly in color. Add the remaining 2 cloves of minced garlic and cook for 1 minute more until fragrant.
5. 5Carefully place the seasoned fish pieces into the pot. Sear them for 2-3 minutes per side until lightly browned. Remove the fish from the pot and set aside on a plate.
6. 6Add the prepared vegetables (2 medium Carrots, 1 medium Eggplant, and 1 cup Cassava) to the pot. Stir them to coat in the tomato mixture and cook for 5 minutes, stirring occasionally.
7. 7Pour in 6 cups of Water. Add the 1 cube Vegetable Maggi Cube, the remaining 1/2 teaspoon Salt, and the remaining 1/4 teaspoon Black Pepper. Stir everything together and bring the liquid to a rolling boil over high heat (400°F / 200°C).
8. 8Add the 2 cups Broken Jasmine Rice to the boiling liquid. Stir well to ensure the rice is submerged. Reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 30 minutes.
9. 9After 30 minutes, gently place the seared fish pieces back into the pot, nestling them on top of the rice and vegetables. Replace the lid and continue to simmer for another 15 minutes, or until the rice is fully cooked, tender, and all the liquid has been absorbed. The fish should be heated through and flake easily.
10. 10Serve the Thieboudienne hot. Arrange the fish pieces and vegetables over the fluffy rice.

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