Entree: Mauritania – National Cuisine – Bennachin (One-pot Mauritanian spiced fish and rice cooked with tomatoes and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 2 lb (900 g) firm white fish (e.g., grouper, cod), cut into 6–8 pieces
- 2 cups (370 g) long-grain rice, rinsed and drained
- 4 tbsp (60 ml) peanut oil or vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 large red bell pepper, chopped (about 6 oz / 170 g)
- 2 medium tomatoes, chopped (about 10 oz / 285 g) or 1 can (14 oz / 400 g) diced tomatoes
- 2 tbsp (30 g) tomato paste
- 1–2 fresh hot chilies, finely chopped, or to taste (about 5–10 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground turmeric
- 1/2 tsp (2.5 g) smoked or sweet paprika
- 1 bay leaf
- 2 cups (480 ml) fish stock or water (plus extra as needed)
- 1 fish or vegetable bouillon cube or 1 tsp (5 g) bouillon powder
- 1 lime, juiced (about 2 tbsp / 30 ml)
- 1/2 cup (15 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste

Instructions

1. Heat the oil in a large heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes. Stir in the garlic and ginger and cook 1 minute more.
2. Add the chopped bell pepper, tomatoes (or canned tomatoes), tomato paste, and chopped chilies. Cook, stirring, until the tomatoes break down and the mixture becomes saucy, about 6–8 minutes.
3. Stir in the cumin, coriander, turmeric, paprika, and bay leaf. Cook 1–2 minutes until aromatic. Add the rice and stir to coat every grain in the tomato-spice mixture for 1–2 minutes.
4. Pour in the fish stock (or water) and crumble in the bouillon cube. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
5. Nestle the fish pieces into the rice, spooning some sauce over the fish. Cover and continue to simmer gently until the rice is tender and the fish is cooked through, about 10–12 minutes. If the rice appears dry before cooked, add 1/4 cup (60 ml) more water and continue cooking.
6. Remove from heat, stir in the lime juice and chopped cilantro, and adjust salt and pepper to taste. Let rest, covered, 5 minutes before serving.