Fish riz au gras — Nigerien-style tomato rice

Name: Fish riz au gras — Nigerien-style tomato rice
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Niger
Ingredients: 350 g long-grain rice, rinsed and drained; 700 g firm white fish steaks or large pieces, carefully checked for bones; 2 ripe tomatoes (about 300 g), chopped; 50 g tomato paste; 2 onions (about 250 g), sliced; 3 garlic cloves, crushed; 1 carrot (about 120 g), diced; 30 ml vegetable oil; 750 ml lightly salted fish stock, or hot water; 1 bay leaf, black pepper and fresh ginger, optional; 4 g salt to start, adjust to the stock; Lemon, parsley and chili, served separately

Rice cooked in a tomato and onion base, flavored with fish broth and served with reserved fish pieces to preserve their texture.

Ingredients

350 g long-grain rice, rinsed and drained
700 g firm white fish steaks or large pieces, carefully checked for bones
2 ripe tomatoes (about 300 g), chopped
50 g tomato paste
2 onions (about 250 g), sliced
3 garlic cloves, crushed
1 carrot (about 120 g), diced
30 ml vegetable oil
750 ml lightly salted fish stock, or hot water
1 bay leaf, black pepper and fresh ginger, optional
4 g salt to start, adjust to the stock
Lemon, parsley and chili, served separately

Preparation

Rinse the rice until the water is nearly clear, drain and set aside. Keep the fish chilled while preparing the other ingredients.

If the fish is raw, gently poach it for 4–6 minutes in some simmering stock, just until it firms without falling apart. Set it aside on a clean plate. Strain and top up the liquid with the remaining stock. If the fish is already cooked or delicate, skip poaching and use separately prepared stock.

Heat the oil in a heavy pot. Cook the onions for 5 minutes until soft. Add garlic, carrot and optional ginger; cook for 2 minutes.

Stir in the tomatoes and tomato paste. Reduce for 8–10 minutes, stirring, until the raw tomato taste has mellowed and the base is thick.

Add the rice and fold gently for 1 minute. Pour in 650 ml hot stock, bay leaf, pepper and some of the salt. The liquid should reach or slightly cover the rice; keep the rest hot for adjustments.

Bring to a simmer, cover tightly and cook over very low heat for 18–22 minutes without stirring. Near the end, add a little hot stock if the rice is still firm and the pot is dry.

When the rice is nearly tender, arrange the reserved fish on top, cover and finish for 4–6 minutes over low heat. Check that the fish is fully hot and cooked; do not stir it through the rice.

Turn off the heat and rest, covered, for 5 minutes. Fluff the rice gently and serve with the fish, lemon, parsley and chili on the side.