Thieboudienne

Ingredients

• 3 pcs Garlic
• 1 pcs Onion
• 2 tsp Netetu
• 1 pcs Eggplant
• 2 pcs Turnip
• 1 pcs Lime
• 2 pcs Grouper
• 20 g Parsley
• 2 pcs Scotch Bonnet
• 2 tsp Kosher Salt
• 1.5 tsp Black Pepper
• 120 ml Vegetable Oil
• 90 g Tomato Paste
• 2 pcs Bay Leaves
• 250 g Cassava
• 2 pcs Carrot
• 250 g Cabbage
• 300 g Broken Rice

Method

1. In a mortar or small food processor, pound {parsley}, {garlic}, {scotch_bonnet}, part of the {onion}, {netetu}, {kosher_salt} and {black_pepper} into a rough paste, keeping some texture so it stays in the slits of the {grouper}.
2. Pat {grouper} dry, cut deep slits on both sides, then pack in the rof and rub a little over the surface so the fish seasons from within and browns better later.
3. Peel and cut {cassava}, {carrot}, {cabbage}, {eggplant} and {turnip} into large pieces so they hold together while simmering in the broth.
4. Heat {vegetable_oil} in a wide heavy pot over medium-high heat until shimmering. Fry {grouper} without crowding until lightly browned and the stuffing is sealed, turning once, then lift out to keep the flesh intact for the stew.
5. Lower to medium heat in the same pot, add the remaining {onion} with a pinch of {kosher_salt}, sweat until softened, then add {tomato_paste} and fry hard, stirring, until it turns brick red and smells sweet and savory. Add {bay_leaves} and the remaining {scotch_bonnet} for perfume.
6. Add water to the pot and scrape up the browned base, then slide in {cassava}, {carrot}, {cabbage}, {eggplant}, {turnip} and {grouper}. Season again with {kosher_salt}, cover partially, and simmer on medium-low until the vegetables are tender and the fish is just cooked through.
7. Lift out the {grouper} and vegetables. Stir {broken_rice} into the red broth, season with more {kosher_salt}, bring to a lively simmer, then cover and cook on low until the grains are tender and the bottom forms the prized crust.
8. Mound the red {broken_rice} onto a platter, arrange the {grouper} and vegetables over the top, then finish with a squeeze of {lime} for brightness and serve at once while the crust stays crisp.