Boule-Di (Senegalese Fish and Rice)
Boule-di is a Senegalese one-pot dish of fish, vegetables and rice cooked together in a spiced tomato base. The fish rests on top of the vegetables and the rice goes over it, so everything steams in the same broth and the rice takes on the flavor of the pot. Okra, carrots, peppers and thyme give it body and color, and cayenne can be set to your own heat level.
Instructions
Rinse the fish under cold water and pat it dry with paper towels. Cut it into medium chunks and set it aside.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until the onion turns translucent and the garlic smells fragrant.
Stir in the diced tomatoes, red and green bell peppers, carrots and okra. Add the tomato paste, paprika, cayenne, black pepper, thyme and salt, and stir until the vegetables are evenly coated with the spices.
Lay the fish chunks on top of the vegetables, then spread the rice evenly over the fish. Pour in the broth until the liquid sits about 1 inch above the ingredients.
Bring the pot to a boil over medium-high heat, then lower the heat, cover and simmer for about 20 to 25 minutes. It is ready when the rice is tender and the fish is cooked through.
Take the pot off the heat and leave it covered for a few minutes so the flavors settle. Serve hot, topped with parsley or cilantro.
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