Senegalese Thieboudienne

Method

1. 01

   Wash the long-grain white rice in several changes of water until the water runs almost clear; drain and let it rest for 15 minutes while preparing the fish.

2. 02

   Crush the garlic, fresh parsley, habanero chili, half of the white onion, and 1/2 tsp of salt until you have a green aromatic paste.

3. 03

   Rub the firm white fish with the green paste all over, including the crevices if the fillets are thick; let it rest for 10 minutes at room temperature.

4. 04

   Heat vegetable oil in a large pot over medium-high heat, about 180 °C; brown the fish for 2 to 3 minutes on each side until the surface takes on a golden color, and remove it to a plate.

5. 05

   In the same pot, sauté the remaining white onion for 4 minutes over medium heat, until it looks translucent; add the tomato paste and cook for 3 minutes, stirring, until it darkens and the oil turns red. Incorporate the crushed tomato and 1 tsp of salt, and cook for another 6 minutes until it thickens.

6. 06

   Add water and dissolved tamarind pulp; scrape the bottom of the pot, add the carrot, white cabbage, eggplant, and cassava, partially cover, and simmer gently for 25 minutes at 95 °C until the cassava is tender when pierced.

7. 07

   Return the fish to the pot and cook for 8 to 10 minutes, without moving it too much, until it reaches 63 °C in the center and flakes into juicy pieces; carefully remove the fish and vegetables to a serving dish.

8. 08

   Leave 900 ml of the red broth in the pot; if there is more, boil for 3 to 5 minutes to reduce it, and if it's lacking, top up with the remaining hot water. Taste and adjust with the remaining salt. Add the drained rice, cover, and cook on low heat for 18 to 20 minutes until the liquid is absorbed and the grain is tender. Let rest for 10 minutes covered, fluff with a fork, and serve with the fish and vegetables on top.