Thieboudienne

Ingredients

For the Fish and Marinade:
2 pounds fish (such as snapper or grouper), cleaned and cut into fillets
1/4 cup lemon juice
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
1/2 teaspoon salt
For the Rice and Vegetables:
2 cups long-grain rice
1/4 cup vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
1 large carrot, peeled and sliced
1 bell pepper, chopped
1/2 small cabbage, chopped
2-3 cups vegetable or fish broth
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon ground black pepper
1/2 teaspoon salt

Instructions

Marinate the Fish

In a bowl, combine the lemon juice, minced garlic, coriander, cumin, paprika, black pepper, and salt. Rub the mixture over the fish fillets and let marinate for at least 30 minutes.

Prepare the Rice

Rinse the rice under cold water until the water runs clear. Set aside.

Cook the Vegetables

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic and saut√© until softened, about 5 minutes.

Add the chopped tomatoes and cook for another 5 minutes, until the tomatoes break down and form a sauce.

Stir in the sliced carrot, bell pepper, and cabbage. Cook for an additional 5 minutes.

Cook the Thieboudienne

Add the vegetable or fish broth to the pot and bring to a simmer. Stir in the ground turmeric, paprika, black pepper, and salt.

Add the marinated fish fillets to the pot, submerging them in the broth. Cook for about 10-15 minutes, until the fish is cooked through.

Remove the fish from the pot and set aside.