Light thieboudienne: snapper, rice and vegetables in tomato

Ingredients

For 1 serving

• Dentex170 g
• White rice65 g
• Carrots80 g
• Cabbage100 g
• Eggplant80 g
• Cassava60 g
• Tomato paste20 g
• Onion60 g
• Parsley8 g
• Garlic1 clove
• Chili pepper0.5
• Peanut oil8 g
• Saltto taste

Contains: nuts, fish,

In season: September – November

Method

1. Pound the parsley, garlic and chilli with a pinch of salt in a mortar (or chop very finely). Make 2–3 cuts in each side of the sea bream and fill them with this paste.
2. Peel the carrots and cassava and cut them into large chunks; cut the white cabbage into wedges and the aubergine into chunks; chop the onion.
3. Heat the groundnut oil in a wide pan over medium heat and fry the onion for 4 minutes, until soft; add the tomato purée and stir for 2 minutes, until it darkens.
4. Pour in about three generous glasses of water, salt, add the vegetables and fish and cook over medium-low heat for 20 minutes, until the vegetables are tender and the fish comes away from the bone.
5. Carefully lift out the fish and vegetables and keep them warm, covered. Strain the broth and measure out twice the volume of the rice.
6. Rinse the rice and cook it covered in that broth over low heat for 18 minutes, until it has absorbed all the liquid and is tender.
7. Serve the rice with the fish and vegetables on top, spooning over a little of the remaining broth.