Senegalese Thieboudienne

Instructions

1. 1

   Season fish pieces with salt and pepper. In a large, heavy-bottomed pot, heat oil over medium-high heat and brown fish on both sides, about 3-4 minutes per side. Remove fish and set aside.

2. 2

   In the same pot, sauté onions until golden, about 8 minutes. Add tomato paste and cook, stirring constantly, for 5 minutes until darkened.

3. 3

   Add chopped tomatoes and cook until they break down and form a thick sauce, about 15 minutes. Stir frequently to prevent burning.

4. 4

   Return fish to the pot and add fish stock, scotch bonnet peppers, bay leaves, thyme, and tamarind paste. Bring to a boil, then reduce heat and simmer for 20 minutes.

5. 5

   Carefully remove fish and set aside. Add harder vegetables first: sweet potatoes, butternut squash, and carrots. Cook for 15 minutes.

6. 6

   Add cabbage wedges and eggplant. Cook for another 10 minutes, then add okra and cook 5 minutes more.

7. 7

   Remove all vegetables with a slotted spoon and arrange on a serving platter with the fish. Cover with foil to keep warm.

8. 8

   Strain the cooking liquid and return to pot. Bring to a boil and add rice. Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.

9. 9

   Let rice rest for 5 minutes, then fluff with a fork and stir in chopped parsley.

10. 10

    Serve rice in bowls topped with fish and vegetables. Provide lime wedges on the side.