Thiebou Yap (cheb boo yah-p) Fish Stew

Thiebou Yap

Yield 6 to 8 servings

 

Ingredients

2 pounds firm-fleshed fish fillets (tuna, mahi-mahi etc…)

1 small piece any type dried fish

3/4 cup cilantro leaves

4 scallions chopped

3 cloves garlic, peeled

1 large  yam, peeled cut in 2-inch pieces

2 chayotes, unpeeled cut in 2-inch pieces

1 small eggplant, unpeeled cut in 2-inch pieces

4 large carrots, peeled cut in 1-inch pieces

1 teaspoon crushed red pepper flakes

1/3 cup olive oil

1 teaspoon annatto seeds

5 cups water

2 tablespoons tomato paste

2 1/2 cups long-grain white rice

12 preserved tamarind pods

Salt to taste

Directions

1. Place cilantro, scallions, garlic and half of the crushed or fresh pepper in a food processor or blender. Process until finely chopped. Add 1 tablespoon of the canola oil. Process until smooth.

2. With a small, sharp knife, slice horizontally through the center of each piece of fish, leaving one side attached. Fill the opening in each piece with about 1 teaspoon of the cilantro mixture.

3. In a large pot, heat either the palm oil and 6 tablespoons canola oil or the annatto seeds with 8 tablespoons canola oil. When oil is almost to the smoking point, add fish, being careful to keep the filling in the fish. Cook until fish is cooked on all sides but raw in the middle, about 3 minutes per batch. Remove fish from pot and set aside.

4. Pour off all but 1 tablespoon of the oil. Add water, 3 teaspoons of the salt and dried fish, if using. Bring to a boil. Reduce to a simmer. Add longer-cooking vegetables to the broth first, then shorter-cooking vegetables. When vegetables are cooked, remove them to a bowl with a slotted spoon. Season with salt.

5. Add fish to the cooking liquid. Simmer until cooked through, about 3 minutes. Remove to a plate with a slotted spoon. Season with salt. Measure the cooking liquid. Return it to the pot and add enough water to make 5 cups.

6. Whisk in tomato paste and remaining crushed or red pepper. Stir in rice. Bring to a boil. Reduce to a simmer. Cover and cook for 20 minutes. Uncover and place tamarind pieces, if using, over rice. Cover and cook for 2 minutes. Discard dried fish, if used.

7. Fluff rice with a fork. Place on a large serving platter, mounding it in the center. Place fish and vegetable pieces evenly over the top of the rice. Serve immediately.