Senegalese Fish Thieboudienne

Instructions

1. Prepare the fish marinade
   In a large bowl, create a marinade by mixing 1 chopped onion, 2 cloves of minced garlic, 1 tablespoon of salt, and black pepper. Rub the mixture all over the fish pieces and let marinate for 15-20 minutes while preparing other ingredients.
2. Make the sauce base
   Heat vegetable oil in a large pot over medium heat. Add the remaining chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2-3 minutes until it darkens slightly.
3. Cook the fish
   Add 6 cups of water to the pot and bring to a simmer. Gently place the marinated fish pieces into the broth and cook for about 10 minutes. Carefully remove the fish pieces and set aside, keeping the broth in the pot.
4. Add vegetables
   Add the chopped tomatoes, carrots, eggplant, cassava, cabbage, dried fish powder (if using), thyme, and bay leaves to the broth. Season with additional salt and pepper as needed. Simmer for about 15-20 minutes until the vegetables are partially cooked but still firm.
5. Remove and reserve vegetables
   Using a slotted spoon, remove the vegetables from the broth and set aside with the fish. Keep the broth simmering in the pot.
6. Cook the rice
   Add the washed and drained rice to the seasoned broth. Stir once, then cover and reduce heat to low. Cook for about 20-25 minutes until the rice has absorbed most of the liquid and is tender.
7. Combine and serve
   Once the rice is cooked, gently mix some of the vegetables into the rice. Arrange the remaining vegetables and fish pieces on top of the rice. Cover the pot and let steam for an additional 5 minutes before serving.