Mauritanian Thieboudienne-Inspired Fish Rice

Ingredients

• 1 lb firm white fish fillets
• 1 1/2 cups broken or long-grain rice
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1/2 cup chopped parsley
• 3 tbsp tomato paste
• 2 ripe tomatoes, diced
• 2 carrots, cut into chunks, and 3 cups cabbage wedges
• 1 Scotch bonnet or red chili, left whole
• 3 cups fish stock or water
• 2 limes, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro

Steps

1. Pound or chop half the garlic with the parsley, 1/2 teaspoon salt, and a little pepper into a rough green paste. This rof is what carries the flavour into the fish.
2. Cut a deep slit into the thickest part of each fillet and push the paste into it, then season the outside with salt.
3. Heat the oil in a wide heavy pot over medium-high heat and brown the fish for 2 to 3 minutes per side. It should not cook through; lift it out and set aside.
4. Add the onion to the pot and cook for 8 minutes until soft and golden, then the remaining garlic for 30 seconds.
5. Stir in the tomato paste and fry it for 3 minutes, stirring constantly, until it turns from bright red to brick and smells sweet. Skipping this leaves a thin, sour broth.
6. Add the diced tomatoes, the stock, the carrots, cabbage, and whole chili, and simmer for 15 minutes until the vegetables are tender. Lift them out with the chili and keep warm.
7. Rinse the rice until the water runs clear, stir it into the broth, taste and correct the salt, then cover and cook over the lowest heat for 20 minutes without lifting the lid.
8. Lay the fish on top of the rice for the last 8 minutes to finish cooking to 145F (63C). Serve the rice topped with the fish and vegetables, with cilantro and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.