Monday, January 21, 2008

Senegalese Rice And Fish Stew (Thiebou Dienn Sous Verre)


· 3 lb sea bass tail
· 2 lb broken rice
· ½ lb pound calabreze
· ½ lb sweet cassava
· 9 cups cold water
· 1x6 ounce can tomato paste
· 3” piece smoked fish (any firm white will do)
· 12 small okra pods
· 5 small purple turnips
· 5 carrots
· 4 sweet potatoes
· 2 large onions
· 2 scallions
· 2 small eggplants
· 2 large cloves garlic
· 1 small green cabbage
· 1 bunch parsley
· 1 fresh bird chili
· 1 habanero chili
· 4 Tbsp peanut oil
· 1 tsp salt


Dissolve the salt in the water.

Prepare the vegetables as follows:-
Peel and dice both the calabreze and cassava into 1 inch pieces.

Wash, top and tail the okra pods, making sure you have no hard pods Quarter the turnips and sweet potatoes.
Peel the carrots and cut into 1 inch rounds
Cut the eggplants into 1 inch slices
Cut the cabbage into 8 pieces
Mince the onions.

Prepare the sea bass by cleaning and cut into 1 ½ inch thick steaks, score the steaks with a sharp knife.

Prepare the stuffing for the sea bass steaks by placing the parsley, garlic, bird chili and scallions in a food processor and pulsing until they form a thick paste. When the paste is ready poke the stuffing into the slits, previously made by scoring the sea bass steaks

Heat the oil in a large stockpot and brown the onion. Add the smoked fish, tomato paste and ¼ cup of the salted water. When the onion has browned, place the sea bass in the pot with the onion mixture and cook for 5 minutes.

Add the remaining water. Bring to the boil, cover and lower the heat. Add the vegetables as follows: calabaza, sweet cassava, turnips, cabbage, sweet potatoes, eggplants, carrots, okra and habanero chili. Remove and reserve the habanero chili when the thiebou dienn is spicy enough to taste.

Cook for 20 minutes.

No comments: