Fish and Vegetable Stew

Ingredients

• 1 kg (2¼ lbs) lean fish + 100 g (3½ oz) dried fish
• 100 g (3½ oz) crushed tomatoes
• peanut oil
• 1 green pepper
• 2 + 1 small red chiles
• salt and pepper
• 1 kg (2¼ lbs) rice
• 200 g (7 oz) carrots
• 200 g (7 oz) sweet potatoes
• 200 g (7 oz) turnips
• 200 g (7 oz) eggplant
• 1 small cabbage
• 2 + 1 onions
• parsley

Directions

1. Cut the fish up into sections.
2. Prepare a stuffing by grinding 1 onion, the parsley and 1 chile in a mortar; season with salt; make an opening in each piece of fish and insert a small amount of the stuffing (the stuffing is optional).
3. In a pot, brown the pieces of fish in peanut oil; remove and set aside.
4. Add the onion and crushed tomatoes thinned with a little water; bring to a boil.
5. Add the peeled vegetables, whole or halved depending on their size, and the dried fish, cut into pieces.
6. Cover with water; season with salt and pepper; simmer covered for 30 minutes.
7. Add the fish and continue cooking for 30 minutes longer over low heat.
8. 40 minutes before the end of the cooking time, cook the rice.