Riz Gras With Salmon

This is a common dish from the African nation Burkina Faso. The salmon is stuffed and served with rice cooked with tomatoes. It is accompanied by tons of vegetables.

• Ready In: 1 hr
• Serves: 4

Ingredients

• Fish and stuffing

• 1  bunch fresh parsley, chopped
• 2  garlic cloves, chopped
• 1  pinch crushed red pepper flakes
• 1⁄2 teaspoon chicken bouillon
• 2  lbs salmon fillets, cut into 4 portions

• Vegetables

• 4  tablespoons  peanut oil
• 1  onion, chopped
• 3  tomatoes, chopped fine
• 3  tablespoons tomato paste
• 2  garlic cloves, chopped
•  fresh ground black pepper
• 1 1⁄2 teaspoons chicken bouillon
• 4  bay leaves
• 1  cup water

• More vegetables

• 1  carrot, peeled and sliced
• 1  potato, peeled and diced
• 1  sweet potato, peeled and diced
• 1⁄2 eggplant, chopped
• 1  small cabbage, quartered
• 1  cup water (or enough to nearly cover vegetables)
• 6  okra
•  hot chili pepper (optional)
•  cooked rice, for serving

Directions

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.
7. To serve: Remove okra (don't ask me why), set vegetables and fish over rice on a serving platter.