Entree: Mauritania – Southern Culinary Region – Riz au Poisson (Rice cooked with fish in a spiced tomato-based sauce typical of Mauritania's southern coast)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 2 tbsp (30 ml) vegetable oil or peanut oil
- 1 lb (454 g) firm white fish fillets (cod, grouper, or local firm fish), cut into 4 portions
- 2 cups (380 g) long-grain rice, rinsed until water runs clear
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 large tomato, chopped or 1 14 oz (400 g) can crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) fish stock or water
- 1 cup (240 ml) vegetable stock or water
- 2 medium carrots, peeled and cut into 1/2-inch (1 cm) rounds
- 1 small eggplant, cut into 1-inch (2.5 cm) cubes
- 1 small red bell pepper, sliced
- 1-2 fresh chiles (bird’s eye or serrano), sliced, or 1 tsp (5 g) dried chili flakes, to taste
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1 bouillon cube (optional) or 1 tsp (6 g) salt, adjust to taste
- 1/2 cup (15 g) fresh cilantro or flat-leaf parsley, chopped
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 2 tbsp (30 ml) peanut oil or additional vegetable oil for frying fish (optional)
- Freshly ground black pepper to taste

Instructions

1. Pat fish portions dry, season lightly with salt and pepper. If desired, heat 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat and sear fish 1–2 minutes per side until lightly browned; remove and set aside.
2. In the same pot, add 2 tbsp (30 ml) vegetable oil if needed and reduce heat to medium. Add sliced onion and cook 6–8 minutes until soft and translucent. Add garlic and chiles and cook 1 minute until fragrant.
3. Stir in tomato paste, chopped tomato (or crushed tomatoes), ground coriander, smoked paprika and cook 3–4 minutes to deepen the tomato flavor.
4. Add carrots, eggplant, and bell pepper, toss to coat with the sauce, then pour in fish stock and vegetable stock. Bring to a simmer, cover, and cook 8–10 minutes until vegetables are just tender.
5. Taste the broth and adjust salt and pepper (add bouillon cube if using). Stir in rice, distributing evenly but do not stir vigorously. Return the seared fish pieces to the pot, nestling them gently on top of the rice and vegetables.
6. Cover and simmer gently 15–20 minutes until rice is tender and has absorbed most of the liquid and fish is cooked through (internal temperature about 145°F / 63°C). If rice is still firm and liquid is absorbed, add 1/4 cup (60 ml) water and continue a few minutes.
7. Remove from heat, let rest covered 5 minutes. Squeeze lemon juice over, sprinkle with chopped cilantro or parsley, and gently fluff rice around the fish before serving.