Thieboudienne

Ingredients

• 800 g Grouper or whiting
• 300 g Long grain white rice
• 300 g Carrots
• 250 g Butternut squash
• 2 piece White onion
• 3 clove Garlic
• 100 g Tomato paste
• 200 g Cherry tomatoes
• 20 g Fresh parsley
• 800 ml Fish stock
• 60 ml Peanut oil
• 5 g Salt and pepper
• 1 piece Fresh chili

Instructions

1. Step 1

   Sauté the onions and garlic in peanut oil until translucent.

2. Step 2

   Add the tomato paste and cook for 2 minutes, stirring.

3. Step 3

   Cut the carrots into batons and the squash into cubes. Add them to the sauce and pour in the stock.

4. Step 4

   Bring to a boil and add the whole fish or large chunks. Let cook for 15 minutes.

5. Step 5

   Gently remove the fish and set aside to keep warm. Add the rice to the broth.

6. Step 6

   Let the rice cook covered for 15 minutes until it absorbs the liquid.

7. Step 7

   Place the fish back on the rice, garnish with cherry tomatoes and parsley. Serve hot.