Ivory Coast Halibut

Ingredients

 * 2 cups yellow onions, chopped finely
 * 1 tsp crushed red pepper
 * 1 tbsp salt
 * 1 tsp black pepper
 * 4 oz peanut oil
 * 2 lbs pumpkin (or yellow squash)
 * 2½ lbs halibut, filleted, cut in ½- to ¾-inch slices
 * 1 cup coconut, peeled and cut in 1-inch strips
 * 2 cups white rice, uncooked
 * 2 quarts water
 * the water from the coconut
 * 1 x 6 oz can tomato paste

Directions

 * 1) In a 6-quart dutch oven or casserole baking dish sauté yellow onions, crushed red pepper, salt and black pepper in peanut oil until soft but not brown.
 * 2) Peel pumpkin.
 * 3) Cut in 1 inch slices and lay over the onions.
 * 4) Place halibut carefully over the pumpkin.
 * 5) Arrange coconut over the fish.
 * 6) Pour white rice over the coconut and sprinkle with salt.
 * 7) Combine water with the water from the coconut and tomato paste.
 * 8) Pour this liquid into the pot carefully so as not to disturb contents.
 * 9) Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed.
 * 10) Serve directly from the dish in which it is cooked.
 * 11) Do not stir before serving.
 * 12) Section out portions, cut through, and remove with a wide spatula.