Prep 30 mins
Cook 1 hr 10 mins
Any fish goes well in a Thebouidienne (pronounced Cheb-o-djin). If you use fillet of sole or flounder, roll up the fillets before cooking in this manner. I found this on the net.Posted for ZWT7-Africa. Note: This is 4 pounds of fish cut in 1/2 pound pieces to serve 8 people.
- 1 cup onion, chopped finely
- 1⁄2 cup green pepper, chopped
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 4 ounces oil or 4 ounces margarine
- 1 (6 ounce) can tomato paste
- 3 (6 ounce) cans water
- 8 1⁄2 lbs piece fish fillets, such as halibut, haddock, snapper etc
- 1 green cabbage, cut into 8 wedges
- 4 sweet potatoes, cut in half
- 1 (4 ounce) jar pimientos
- 8 cups cooked rice
- hot chili pepper (from a jar)
- In a 6-quart dutch oven, heat oil or margarine. Saute onions, green pepper,salt, and cayenne pepper until lightly browned.
- Add tomato paste and 3 cans of water. Blend smooth.
- Lay 8 pieces of fish at bottom of pan. Cover with 8 wedges of cabbage, 2 inches wide. Top with 8 halves sweet potato.
- Cover tightly and simmer for one hour over low heat until vegetables and fish are done.
- Add pimientos and cook 2 minutes longer.
- In a large soup plate, arrange 1 cup rice as a bed. Place 1 fish portion in the center. Arrange around the fish, one cabbage wedge, one sweet potato half, one whole pimiento, and one hot pepper from the jar. Repeat until 8 soup plates are filled.