Riz Gras with Salmon
A Sahelian dish of salmon, aubergine and tomatoes, seasoned with bay leaves and chilli and simmered on the stove.
1 hr · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 45 min · 60 min total
- medium
- 1
Combine fish stuffing ingredients; cut 2 slits into the sides of the salmon fillets and stuff with the parsley mixture and set aside.
- 2
Saute onion, tomato, tomato paste, garlic, and fresh ground pepper in oil a few minutes, while stirring, to combine.
- 3
Stir in bouillon, bay leaves, and 1 cup water; add fish fillets, cover, and let simmer until fish is cooked through, 15 to 20 minutes.
- 4
Remove fish, add carrot, potatoes, eggplant, cabbage, and enough water to nearly cover vegetables.
- 5
Bring to a boil, cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes.
- 6
Add 6 small okras, hot chilies, if desired, and heat through, about 5 minutes. To serve: Remove okra, set vegetables and fish over rice on a serving platter.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
