Entree: Gabon – Central Culinary Region – Riz au Poisson (Rice cooked with fish in a tomato-based spiced sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Additional 5 min

Total 55 min

Ingredients

- 2 cups (400 g) long-grain rice
- 4 firm white fish fillets, approx. 6 oz (170 g) each (about 680 g total), skin removed if desired
- 3 tbsp (45 ml) palm oil
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 cloves garlic, about 9 g, minced
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 small red bell pepper, chopped, about 4 oz (115 g)
- 1 small Scotch bonnet or habanero pepper, finely chopped (optional), about 5 g
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) fish stock or water
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) curry powder
- 1 bay leaf (optional)
- 1 cup (150 g) frozen green peas (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro
- Juice of 1 lime, about 2 tbsp (30 ml) (optional)

Instructions

1. Rinse the rice under cold water until the water runs clear; drain and set aside. If desired, soak for 15–20 minutes then drain.
2. Season fish fillets with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and sear the fillets 1–2 minutes per side until lightly browned but not fully cooked; remove and set aside.
3. In the same pot, add palm oil and reduce heat to medium. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
4. Stir in chopped tomatoes, red bell pepper, Scotch bonnet (if using), and tomato paste. Cook 5–7 minutes, breaking down tomatoes until saucy.
5. Add smoked paprika, curry powder, bay leaf, peas (if using), and rice; stir to coat the rice in the tomato mixture for 1–2 minutes.
6. Pour in fish stock (960 ml), bring to a gentle boil, then reduce heat to low. Taste and adjust salt and pepper. Cover and simmer for 12 minutes.
7. Nestle the seared fish fillets into the rice, spooning some sauce over them. Recover and continue to simmer gently until the rice is tender and fish is cooked through, about 8–10 more minutes. If the rice is still firm, add 1/2 cup (120 ml) hot stock or water and continue cooking a few minutes.
8. Remove from heat, let rest covered 5 minutes. Stir in chopped parsley or cilantro and lime juice. Fluff the rice gently, taking care not to break the fish fillets.
9. Serve hot, spooning fish and tomato rice together as a fragrant, communal dish.