Thieboudienne

Ingredients

• 800 g Gilt-head bream
• 350 g Long grain rice
• 400 g Tomato
• 250 g Carrot
• 200 g Cabbage
• 150 g Eggplant
• 200 g Onion
• 4 clove Garlic
• 1 piece Red chili pepper
• 50 ml Peanut oil
• 1000 ml Fish stock
• 8 g Salt
• 3 g Cayenne pepper

Instructions

1. Step 1

   Clean the fish and cut it up, reserving the bones for the broth.

2. Step 2

   Make a broth with the bones, onion, garlic, and chili pepper.

3. Step 3

   Sauté the rice in oil with onion and garlic.

4. Step 4

   Add the broth to the rice and cook for 15 minutes.

5. Step 5

   Place the fish on the rice, add the vegetables, and cook for 15 minutes.

6. Step 6

   Serve the rice, fish, and vegetables on a platter.