Gambian Fish One-Pot Rice

Be the first to rate

(No Ratings Yet)

Loading...

A coastal Gambian classic, this one-pot rice is simmered in a deeply spiced tomato-pepper base with tender chunks of white fish, cabbage, and carrots. The fish steams gently on top of the rice, soaking up smoky paprika and Scotch bonnet heat while the grains below turn glossy and rich.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 12 gFat
• 2 gSaturated Fat
• 68 gCarbs
• 6 gFiber
• 9 gSugar
• 28 gProtein
• 780 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 2900 mcgVitamin A

Ingredients

For the fish

• 1.5 lb skinless white fish (grouper, snapper, or tilapia), cut into 2-inch chunks
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 tbsp vegetable oil

For the tomato-pepper base

• 1 large yellow onion, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 small green bell pepper, diced
• 1 Scotch bonnet pepper, pierced with a knife
• 1/2 cup tomato paste
• 1 (14 oz) can crushed tomatoes
• 2 tsp dried thyme
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp curry powder
• 2 1/2 cups fish stock or water

For the rice and vegetables

• 2 cups parboiled long-grain rice, rinsed
• 1/4 small green cabbage, cored and shredded
• 1 large carrot, peeled and diced
• 1 small tomato, chopped
• 1 1/2 tsp kosher salt, or to taste

Directions

1. Pat the fish dry and season with salt, pepper, and 1 tsp smoked paprika. Heat 2 tbsp oil in a heavy 5-quart pot or Dutch oven over medium-high and sear the fish 90 seconds per side until lightly golden. Transfer to a plate and set aside.
2. In the same pot, lower heat to medium and add the sliced onion. Cook 5 minutes until soft and translucent, scraping up the browned bits from the fish. Stir in garlic, ginger, bell pepper, and Scotch bonnet; cook another 2 minutes until fragrant.
3. Add the tomato paste and stir constantly for 2 minutes to deepen its flavor. Pour in the crushed tomatoes, then add thyme, bay leaves, coriander, curry powder, and remaining 1 tsp smoked paprika. Simmer uncovered 10 minutes, until the sauce thickens and oil begins to separate at the edges.
4. Stir in the rice so every grain is coated, then add the fish stock, cabbage, carrot, chopped tomato, and 1 1/2 tsp salt. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook 20 minutes without lifting the lid.
5. Uncover and nestle the reserved fish chunks on top of the rice along with any accumulated juices. Re-cover and steam 8-10 more minutes until the rice is tender, the liquid is absorbed, and the fish flakes easily.
6. Remove from heat and let rest, covered, 5 minutes. Fish out the Scotch bonnet and bay leaves, fluff the rice gently, and serve hot with a wedge of lime or a side of sliced onion tossed in vinegar.

Cook’s Notes

• Use parboiled (converted) rice rather than plain long-grain; it holds its shape during the long simmer and stays fluffy.
• If Scotch bonnet is too intense, swap for a milder habanero or use only half the pepper, removing seeds.
• For deeper color and smokier flavor, char the bell pepper over a gas flame before dicing and adding to the base.
• Traditional Gambian versions often stir in a handful of okra during the last 10 minutes for a slight thickening and earthy note.
• Serve with lime wedges and a simple onion-vinegar salad to balance the rich tomato sauce.

You might also like

African

Gambian Domoda Peanut Stew

African

Tapalapa Gambian Bread

African

Gambian Millet Porridge with Peanut and Milk

African

Gambian Okra and Smoked Fish Stew