So this is probably one of our favorite rice dishes. From the rich flavors of seafood and garlic all the way down to the vegetables. You’ve just got to love it, especially the fact that it’s best eaten in a group (I guarantee it’ll taste better if you eat from the same tray with a couple of other people; or your money back 😆) anyway, enjoy and let is know if you give it a try.
IngredientsFish of your choice, scaled and cut into pieces
- 3 cloves garlic
- Half branch parsley or cilantro (optional)
- 4-5 tablespoons black pepper
- Eggplants quartered lengthwise-wise
- Small cabbage cut into 4 pieces
- 6 large carrots, peeled
- 5 large while habanero peppers
- 3 puréed tomatoes
- 1 can tomato paste (for added deep color)
- 3 cups broken rice ( we didn’t have broken rice so we just soaked basmati and broke it by pressing it between palms)
- Salt and seasoning to taste
Directions
- After washing fish, mix garlic, tsp of black pepper and cilantro/parsley in a grinding mortar. Make holes in the fish and add mixture and allow to marinate (this gives it most of its amazing taste) and set aside for a couple of hours, at least 4
- While fish is marinating, add puréed tomatoes and tin tomatoes in a heavy-bottom pot, add about 4-5 table spoons of vegetable oil and arrow to completely fry until it becomes a dark red/maroon color.
- Add 6 cups of water and bring to a boil before adding fish. Allow fish to completely cook before removing from broth and keep aside
- Next add the remainder of the vegetables and also allow to completely cook before taking them out of the broth
- Add the broken rice and add water as needed
- Cover and allow to completely cook on low heat for about 20-25 minutes.
- Plate rice on a large tray before adding fish and vegetables.
- Voila, your dish is ready. Enjoy
Zuzu Cuisine 