Thieboudienne

Ingredients

• 1.5 kg firm fish (grouper or sea bream)Find in the shop →
• 600 g broken riceFind in the shop →
• 100 g tomato pasteFind in the shop →
• Cassava, cabbage, carrots, eggplant, okraFind in the shop →
• Parsley, garlic, chili (stuffing: rof)Find in the shop →
• Smoked or dried fish (guedj)Find in the shop →
• 150 ml oilFind in the shop →

Method

1. Pound the parsley, garlic, chili and a little onion; stuff the fish through slits.
2. Fry the fish in the oil and remove; fry the onions and tomato paste for 10 minutes.
3. Add 2 litres of water, the dried fish, vegetables and seasoning; cook 30 minutes.
4. Return the fish for 15 minutes, then lift out fish and vegetables and keep warm.
5. Steam the washed rice 15 minutes, then pour it into the strained broth and cook 25 minutes over low heat.
6. Serve the rice on a large platter with the fish and vegetables on top.