Thieboudienne

Instructions

1. Rinse the fish under cold water, pat dry, and season with salt and pepper.
2. Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the tomato paste and chopped tomatoes, cooking until the tomatoes have broken down and the mixture is fragrant, about 5-7 minutes.
4. Add the fish to the pot, along with the carrots, cabbage, eggplant, cassava, scotch bonnet peppers, bay leaf, and dried shrimp if using. Season with salt and pepper.
5. Pour in the water, cover, and bring to a simmer. Let cook for about 20 minutes or until the vegetables are tender and the fish is cooked through.
6. Carefully remove the fish and vegetables from the pot and set aside, keeping them warm.
7. Add the rice to the pot, stirring to ensure it is submerged in the liquid. Cover and cook over low heat until the rice is tender and has absorbed most of the liquid, about 15-20 minutes.
8. Once the rice is cooked, fluff it with a fork. Serve the rice on a large platter, topped with the fish and vegetables. Adjust seasoning with more salt and pepper if needed.