Mauritanian rice with fish
INGREDIENTS:
500 g white fish fillet (cod)
3-4 tablespoons sunflower oil
all-purpose flour
black pepper
salt
For the sauce:
1 onion
1-2 garlic cloves
1 carrot
1 small eggplant
1 sweet potato
1-2 potatoes
2 tomatoes
1 teaspoon sugar
1 teaspoon hot paprika
½ teaspoon smoked paprika
1 tablespoon all-purpose flour
1 ½ tea cup (of 250 ml) long-grain rice
½ teaspoon nutmeg
black pepper
salt
parsley for sprinkling
For the rice:
1 ½ tea cup (of 250 ml) long-grain rice
2-3 tablespoons sunflower oil
¼ teaspoon nutmeg
black pepper
salt
PREPARATION:
Rinse the fish fillet and dry it with kitchen paper. Season with salt and cut it into pieces that are 2-3 cm big each. Dredge them in flour and fry them until they brown from all sides. Leave them in a plate.
Peel the sweet potato, potatoes and tomatoes and cut them into cubes. Do the same for the eggplant. Cut the onion, garlic and carrot into small pieces. Fry until they become soft and add the eggplant, sweet potato and potatoes. Season with salt and cook for another few minutes before adding the tomatoes, sugar, hot and smoked paprika. Continue cooking until it thickens. Add about a liter of water and once it begins boiling lower the heat and leave it to cook until the vegetables become soft. Then add the flour mixed with water and the fish. Stir and season with salt and black pepper. Serve onto rice and sprinkled with fresh parsley.
Rice
Set aside some of the sauce and boil the rice in it while adding some water, salt, nutmeg and the cooking oil. Boil so that the proportions between rice and liquid (water + the part of the sauce that you set aside) is 1:2 (or 1:1 ½ if you are using a rice cooker). Boil without stirring for about 15 minutes over low heat.
