👨‍🍳 作り方

1. 1

   Rinse the broken rice thoroughly and set aside. Clean the dried fish and smoked fish, and soak them in warm water for about 15-20 minutes to soften. Rinse the shrimp.

   💡 プロのコツ: Soaking dried fish helps to remove excess salt and soften it for cooking.
2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and sauté for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.

5. 5

   Add the pureed tomatoes (or tomato paste), bay leaves, chopped parsley, cilantro, salt, and pepper. Cook for about 5 minutes, stirring occasionally.

6. 6

   Add the dried fish and smoked fish pieces to the pot. Pour in about 4 cups of water, or enough to cover the ingredients. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes.

7. 7

   Add the carrots, cabbage, eggplant, and cassava (if using). Add more water if needed to ensure vegetables are mostly submerged. Cover and simmer for another 20 minutes, or until vegetables are tender.

8. 8

   Add the shrimp and the chopped bell pepper and scotch bonnet pepper (if using). Cook for another 5-7 minutes, until the shrimp are pink and cooked through.

9. 9

   While the stew is simmering, cook the broken rice according to package directions. Drain well.

   💡 プロのコツ: Broken rice cooks faster than regular rice.
10. 10

    Taste the stew and adjust seasoning with salt and pepper as needed. The sauce should be rich and flavorful.

    💡 プロのコツ: Be mindful of the saltiness from the dried and smoked fish.
11. 11

    To serve, place a generous portion of cooked rice on a large platter or individual plates. Ladle the Thieb Guedj Rouge stew over the rice, ensuring each serving gets a good amount of fish, seafood, and vegetables.