Thieboudienne (Senegalese Fish and Rice)

Ingredients

• 600 g Grouper or cod fillet
• 300 g Long grain white rice
• 2 piece Carrot
• 1 piece Turnip
• 200 g Cabbage
• 1 piece Onion
• 4 cloves Garlic
• 2 tbsp Tomato paste
• 0.5 tsp Cayenne pepper
• 4 tbsp Peanut oil
• 800 ml Fish broth
• 1 tsp Salt and pepper

Instructions

1. Step 1

   Cut the fish into portions, season with salt and pepper.

2. Step 2

   Finely mince the onion and garlic. Cut the vegetables into even pieces.

3. Step 3

   Heat the oil and sauté the onion and garlic for 2 minutes.

4. Step 4

   Add the tomato paste and cayenne pepper, cook for 2 minutes.

5. Step 5

   Pour in the broth, add the carrots and turnips, bring to a boil.

6. Step 6

   Add the rice and stir, let cook for 8 minutes.

7. Step 7

   Arrange the fish and cabbage on top of the rice, cover, and cook for 12 minutes over low heat.

8. Step 8

   Check that the rice and fish are cooked through, serve hot.