Fish and Vegetable Stew

Ingredients

 * 1 kg (2¼ lbs) lean fish + 100 g (3½ oz) dried fish
 * 100 g (3½ oz) crushed tomatoes
 * peanut oil
 * 1 green pepper
 * 2 + 1 small red chiles
 * salt and pepper
 * 1 kg (2¼ lbs) 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 chile 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.