Boule-Di (Senegalese Fish and Rice)

• 2 pounds firm white fish fillets (such as cod or tilapia)
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 can (14 ounces) diced tomatoes
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 1 cup frozen okra, sliced
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 teaspoon ground cayenne pepper (adjust to your preferred level of spiciness)
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• Salt to taste
• 2 cups long-grain rice
• 4 cups fish or vegetable broth
• Chopped fresh parsley or cilantro (for garnish)

Ingredients for 10 servings (3.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into medium-sized chunks and set aside.

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent and fragrant.

   OvenStovetop
3. 3

   Add the diced tomatoes, red and green bell peppers, carrots, and frozen okra to the pot. Stir well to combine with the onions and garlic.

4. 4

   Add the tomato paste, paprika, cayenne pepper, black pepper, dried thyme, and salt to the pot. Stir everything together to evenly distribute the spices and coat the vegetables.

5. 5

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

6. 6

   Carefully pour the fish or vegetable broth into the pot, making sure it covers the fish and rice mixture. The liquid should be about 1 inch above the ingredients.

7. 7

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

   Stovetop
8. 8

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