Boule-Di (Senegalese fish and rice)

Ingredients

• 200 g of firm white fish, cut into fillets (such as cod or tilapia)
• 2 tablespoons of vegetable oil paint
• 1 large onion, finely chopped
• 4 cloves of Allium sativum (garlic), chopped
• 4 cloves of allspice, chopped
• 1 can (approximately 390 g) of diced tomatoes
• 1 orange bell pepper, diced
• 1 bell pepper and 1 orange, diced
• 2 carrots, diced
• 1 cup of frozen okra, sliced
• 1 tablespoon of tomato paste
• 1 teaspoon of paprika
• 1 teaspoon of ground cayenne pepper (adjust the amount to your preference)
• 1 teaspoon of ground black pepper
• 1 teaspoon of dried thyme
• Salt to taste
• 200 g of long-grain rice
• 400 ml of fish or vegetable broth
• Fresh, chopped parsley or cilantro (for garnish)

Rinse the fish. Separate the fillets and rinse them under cold water, then pat them dry with paper towels. Cut the fish into bite-sized pieces and set aside.

Heat the vegetable oil in a large pot or a medium-sized saucepan. Add the chopped onion and garlic, and cook until softened and fragrant.

Add the chopped tomatoes, red and green peppers, carrots, and frozen okra to the pot. Stir well to combine with the onion and garlic.

Add the tomato puree, paprika, cayenne pepper, black pepper, dried thyme, and salt to the pot. Mix well to distribute the spices evenly and coat the vegetables.

Gently place the pieces of fish on the vegetable mixture. Then, add the rice, spreading it evenly over the fish and vegetables.

Carefully pour in the fish or vegetable broth into the pot, ensuring that it covers the mixture of fish and rice. The liquid should be about 2.5 cm above the ingredients.

Heat the mixture over medium-high heat. Once it starts to boil, reduce the heat to low and cover the pot with a lid. Simmer for about 20 to 25 minutes, or until the rice is tender and the fish is cooked through.

Remove the pot from the heat and let it rest for a few minutes with the lid on. This allows the flavors to meld together. Serve hot, garnished with fresh parsley or cilantro.