Riz Gras With Salmon

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 bunch fresh parsley, chopped
• 2 garlic cloves, chopped
• 1 pinch crushed red pepper flakes
• 1/2 teaspoon chicken bouillon
• 2 lbs salmon fillets, cut into 4 portions
• 4 tablespoons peanut oil
• 1 onion, chopped
• 3 tomatoes, chopped fine
• 3 tablespoons tomato paste
• 2 garlic cloves, chopped
• fresh ground black pepper
• 1 1/2 teaspoons chicken bouillon
• 4 bay leaves
• 1 cup water
• 1 carrot, peeled and sliced
• 1 potato, peeled and diced
• 1 sweet potato, peeled and diced
• 1/2 eggplant, chopped
• 1 small cabbage, quartered
• 1 cup water (or enough to nearly cover vegetables)
• 6 okra
• hot chili pepper (optional)
• cooked rice, for serving

Recipe

• 1 combine fish stuffing ingredients; cut 2 slits into the sides of the salmon fillets and stuff with the parsley mixture and set aside.
• 2 saute onion, tomato, tomato paste, garlic, and fresh ground pepper in oil a few minutes, while stirring, to combine.
• 3 stir in bouillon, bay leaves, and 1 cup water; add fish fillets, cover, and let simmer until fish is cooked through, 15 to 20 minutes.
• 4 remove fish, add carrot, potatoes, eggplant, cabbage, and enough water to nearly cover vegetables.
• 5 bring to a boil, cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes.
• 6 add 6 small okras, hot chilies, if desired, and heat through, about 5 minutes.
• 7 to serve: remove okra (don't ask me why), set vegetables and fish over rice on a serving platter.