Thebouidienne (Fish in the Manner of Dakar) Senegal

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.

• Ready In: 1 hr 40 mins
• Serves: 8
• Yields: 8 soup plates

Ingredients

• 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)

Directions

1. In a 6-quart dutch oven, heat oil or margarine. Saute onions, green pepper,salt, and cayenne pepper until lightly browned.
2. Add tomato paste and 3 cans of water. Blend smooth.
3. Lay 8 pieces of fish at bottom of pan. Cover with 8 wedges of cabbage, 2 inches wide. Top with 8 halves sweet potato.
4. Cover tightly and simmer for one hour over low heat until vegetables and fish are done.
5. Add pimientos and cook 2 minutes longer.
6. 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.