Thieboudienne

Instructions

1. 1 Season the fresh fish steaks generously with salt and pepper. Heat two tablespoons of oil in a large heavy pot over medium-high heat and briefly sear the fish for two minutes per side until lightly golden. Remove carefully and set aside.
2. 2 In the same pot, add the remaining oil and sauté the diced onions over medium heat for four minutes until softened. Pour in the pureed tomatoes and tomato paste, cooking for ten minutes until the sauce thickens and darkens noticeably.
3. 3 Add the eggplant, carrots, cabbage wedge, and dried fish to the pot. Pour in the dissolved tamarind paste and enough water to cover the vegetables by about two centimetres. Season with salt and bring to a boil.
4. 4 Reduce the heat to medium and cook the vegetables for fifteen minutes until they are just tender but still hold their shape. Carefully remove all the vegetables and dried fish with a slotted spoon and set aside in a covered dish.
5. 5 Add the rinsed rice to the remaining tomato broth in the pot, stirring once to distribute it evenly. The liquid should cover the rice by about one centimetre; add water if needed. Place the seared fish steaks on top of the rice.
6. 6 Cover the pot tightly and cook over low heat for twenty-five to thirty minutes without lifting the lid, allowing the rice to steam and absorb all the flavourful tomato broth until each grain is tender and deeply coloured.
7. 7 Remove the lid and check that the rice is fully cooked and the liquid is absorbed. Arrange the rice on a large communal platter, place the fish in the centre, and surround with the reserved vegetables in an attractive display.
8. 8 Serve the thieboudienne family-style, with everyone gathering around the platter and eating from the section directly in front of them, as is the Mauritanian tradition for this beloved communal dish.