Fish and Vegetable Stew

Ingredients

 * 1 kg (2 1/4 lb.) lean fish + 100 g (3 1/2 oz.) dried fish
 * 100 g (3 1/2 oz.) crushed tomatoes
 * Peanut oil
 * 1 green pepper
 * 2 + 1 small red chilies
 * Salt and pepper
 * 1 kg (2 1/4 lb.) rice
 * 200 g (7 oz.) carrots
 * 200 g (7 oz.) sweet potatoes
 * 200 g (7 oz.) turnips
 * 200 g (7 oz.) eggplant
 * 1 small cabbage
 * 2 + 1 onions Parsley

Directions

 * 1) Cut the fish up into sections;
 * 2) prepare a stuffing by grinding 1 onion, the parsley and 1 chili in a mortar; season with salt; make an opening in each piece of fish and insert a small amount of the stuffing (the stuffing is optional);
 * 3) in a pot, brown the pieces of fish in peanut oil; remove and set aside;
 * 4) add the onion and crushed tomatoes thinned with a little water; bring to a boil;
 * 5) add the peeled vegetables, whole or halved depending on their size, and the dried fish, cut into pieces;
 * 6) cover with water; season with salt and pepper; simmer covered for 30 minutes;
 * 7) add the fish and continue cooking for 30 minutes longer over low heat;
 * 8) 40 minutes before the end of the cooking time, cook the rice