Cook Along: Thieboudienne — The Culinary Codex

Cook Along: Thieboudienne

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500g broken rice or long-grain rice
600g firm white fish (grouper, snapper, or sea bass), cut into steaks
4 medium tomatoes, pureed
3 tbsp tomato paste
2 large onions, finely diced
1 small eggplant, quartered
2 carrots, peeled and halved lengthwise
1 small cabbage wedge
1 tbsp tamarind paste dissolved in 2 tbsp warm water
1 piece dried fish (optional), soaked and rinsed
4 tbsp vegetable oil
Salt and pepper to taste

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