Thebouidienne

Description
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. We found this recipe in an out-of-the-way restaurant in Dakar frequented only by the Senegalese and consider it one of the best dishes in Africa.

Ingredients

 * 1 cup onions, chopped finely
 * 1/2 cup green peppers, chopped
 * 1 tsp. salt
 * 1/4 tsp. cayenne pepper
 * 4 oz. oil or margarine
 * 1 6-oz. can tomato paste
 * 3 6-oz. cans water
 * 8 1/2-lb. pieces fish fillet such as haddock, halibut, etc.
 * 8 wedges cabbage, 2 inches wide
 * 8 halves sweet potato
 * 1 4-oz. jar whole pimientos
 * 1 cup cooked rice
 * 8 cups cooked rice
 * hot chili pepper (from a jar)

Directions

 * 1) In a 6-quart Dutch oven: Sauté: 1 cup ONIONS, chopped finely, 1/2 cup GREEN PEPPERS, chopped, 1 tsp. SALT and 1/4 tsp. CAYENNE PEPPER in 4 oz. OIL or MARGARINE until lightly browned.
 * 2) Add: 1 6-oz. can TOMATO PASTE and 3 6-oz. cans WATER.
 * 3) Blend smooth. Lay 8 1/2-lb. pieces FISH FILLET such as haddock, halibut, etc., at bottom of pan.
 * 4) Lay over fish: 8 wedges CABBAGE, 2 inches wide 8 halves SWEET POTATO. Cover tightly and simmer for one hour over low heat until vegetables and fish are done.
 * 5) Add 1 4-oz. jar WHOLE PIMIENTOS and cook for 2 minutes longer.
 * 6) In a large soup plate: Arrange 1 cup COOKED RICE as a bed. Place 1 FISH PORTION in the center.
 * 7) Arrange around the fish: 1 CABBAGE WEDGE, 1 SWEET POTATO HALF, 1 WHOLE PIMIENTO, HOT CHILI PEPPER (from a jar).