Thieboudienne

Preparation

1. Step 1

   Pat the fish steaks dry with a paper towel. Use a sharp knife to cut ½-inch deep slits into the skin side of the fish. Season each piece lightly with salt and pepper.

2. Step 2

   Make the marinade: Add ¼ of the onion, the ginger and 3 garlic cloves to a food processor and pulse until roughly chopped. Add the scallions, parsley and dill, and pulse until mixture is a coarse paste. Transfer the paste to a large bowl and zest the lemon directly into it. Stir in 2 tablespoons oil, 1 teaspoon salt and ½ teaspoon black pepper. (Alternatively, finely chop the onion, ginger, garlic, scallions, parsley and dill into a coarse paste by hand. Transfer to a large bowl and stir in the lemon zest, oil, salt and pepper.)

3. Step 3

   Rub the marinade all over and into the fish, including into any cavities. Set aside while you prepare the remaining ingredients, or, if cooking later, refrigerate until ready to use.

4. Step 4

   Rinse out the food processor and add ½ the onion, remaining 3 garlic cloves, tomatoes and red bell pepper. Pulse until chopped into a coarse purée.

5. Step 5

   In a medium nonstick skillet, heat a tablespoon of oil over medium-high heat. Working in 2 batches if necessary, wipe off any excess marinade, place the fish pieces in the skillet and sear each side until golden brown, about 3 to 4 minutes per side. Drizzle in another tablespoon of oil if working in batches or as needed.

6. Step 6

   Use a knife to thinly slice the remaining ¼ piece of onion. In a large, lidded Dutch oven or a large, wide skillet, heat the remaining 4 tablespoons oil over medium heat. Add the onion and cook, stirring frequently until just softened, about 2 to 3 minutes. Add the tomato paste and cook, scraping down the sides and bottom as it cooks to prevent it from sticking, until deepened in color, 4 minutes. Add the spices, dawadawa powder and bay leaves, and stir.

7. Step 7

   Add the red pepper purée and stir to combine with the tomato paste. Bring up to a simmer, cover and continue to cook on medium-low, stirring occasionally until the sauce thickens slightly and the oil begins to rise to the surface, 10 to 12 minutes.

8. Step 8

   Stir in the vegetable stock, increase heat to medium-high, cover and bring up to high to a rolling boil. Season with salt to taste.

9. Step 9

   Cook the vegetables until tender enough to just pierce with a fork: Drop in the hardiest vegetables with the longest cooking times in the boiling liquid first. Carrots, squash, potatoes and cassava will take about 12 to 15 minutes. Tender vegetables with shorter cooking times can go in later. Cabbage will take about 10 minutes, and okra and green beans will take 3 to 5 minutes. Transfer the vegetables to a baking sheet or large plate as they cook.

10. Step 10

    Once all of the vegetables have been cooked and moved to a plate, gently drop the fish into the broth. Lower the heat to medium-low and allow the fish to simmer until just barely cooked through, about 3 to 4 minutes. Transfer to the plate or the baking sheet. Add the rice and whole chiles, stir to coat the grains and cover the skillet with the lid. Cook until the rice is just tender and most of the liquid has been absorbed, about 15 to 17 minutes. The rice may scorch on the bottom of the pan, and that’s OK. Return the fish and vegetables to the skillet, arrange directly over the top of the rice and pour in any liquid on the baking sheet or plate. Cover and allow to continue cooking until the rice is softened, vegetables are warmed and fish is cooked through, about 4 to 6 minutes.

11. Step 11

    To serve, remove the whole chiles or leave in depending on taste. Move the pot to the table and spoon out portions of the rice, fish and vegetables onto individual plates.