Thieboudienne

Shopping list

• 600 g firm white fish fillets — such as grouper or sea bass, cut into large pieces

  Sub
• 3 clove garlic — minced

  Sub
• 15 g fresh parsley — finely chopped

  Sub
• 0.5 piece scotch bonnet chilli — finely chopped

  Sub
• salt and black pepper — to taste

  Sub
• 4 tbsp groundnut oil

  Sub
• 1 piece onion — sliced

  Sub
• 3 tbsp tomato purée

  Sub
• 400 g chopped tomatoes — tinned

  Sub
• 2 tbsp tamarind paste

  Sub
• 800 ml water or fish stock

  Sub
• 200 g carrots — peeled and cut into chunks

  Sub
• 200 g sweet potato — peeled and cut into chunks

  Sub
• 200 g cassava — peeled and cut into chunks (optional)

  Sub
• 150 g white cabbage — cut into wedges

  Sub
• 1 piece aubergine — cut into rounds

  Sub
• 400 g long-grain rice — rinsed

  Sub

Step by step

1. 1

   In a small bowl, mix the garlic, parsley, half the chopped chilli, salt, and pepper into a paste. Make small slits in the fish pieces and stuff with the paste. Set aside for 10 minutes.

2. 2

   Heat 2 tablespoons of oil in a large heavy pot or casserole over medium-high heat. Fry the fish pieces gently for 2– 3 minutes per side until lightly golden (they won't be fully cooked). Remove and set aside.

3. 3

   In the same pot, add the remaining oil and fry the onion for 5 minutes until softened. Stir in the tomato purée and cook for 2 minutes.

4. 4

   Add the chopped tomatoes, tamarind paste, and the remaining chilli. Cook for 5 minutes, stirring, until the sauce thickens slightly.

5. 5

   Pour in the water or fish stock and bring to a simmer. Season with salt and pepper. Add the carrots, sweet potato, and cassava (if using). Simmer for 10 minutes.

6. 6

   Add the cabbage wedges and aubergine rounds. Simmer for another 10 minutes until the vegetables are nearly tender.

7. 7

   Gently place the fish pieces on top of the vegetables. Cover and simmer very gently for 10 minutes until the fish is cooked through. Remove the fish and vegetables carefully and keep warm.

8. 8

   Stir the rice into the remaining sauce in the pot. If needed, add a little more water so the rice is just covered. Bring to a boil, then reduce heat to low, cover tightly, and cook for 15– 18 minutes until the rice is tender and has absorbed the liquid.

9. 9

   Fluff the rice with a fork. Serve the rice on a large platter, topped with the fish and vegetables. Spoon any remaining sauce over the top.