Ingredients
Tap each item as you gather it.
For the stuffing (rof)
For the fish and broth
Vegetables
For the rice
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Method
Step by step, the traditional way.
Make the rof. Pound or blend the parsley, green onions, garlic, scotch bonnet, bouillon, pepper and salt into a coarse green paste.
Stuff the fish. Cut 2 deep pockets in each fish steak and pack them with the rof. Keep any leftover rof for the pot.
Fry the fish. Heat the oil in a large heavy pot and brown the fish 3 minutes per side. Lift it out and set aside.
Make the base. In the same oil fry the onions until soft, 8 minutes. Stir in the tomato paste and any leftover rof and cook 5 minutes, until the paste turns dark red and the oil comes to the top.
Cook the vegetables. Add the water, guedj, tamarind liquid, whole scotch bonnet and salt and bring to a boil. Add the cassava, cabbage, carrots, turnips and squash and simmer 20 minutes, then the eggplant and okra.
Add the fish. Slip the fish back in and simmer 15 minutes, until the fish and vegetables are tender. Lift everything out onto a covered platter and keep warm.
Cook the rice. Measure the broth: you need about 4½ cups in the pot (save the rest). Add the rice, stir once, cover tightly and cook on low about 25 minutes, until tender. The rice that sticks and browns at the bottom is the xooñ, the best part.
Serve. Spread the red rice on a large platter, set the fish in the middle and the vegetables around. Serve with lime wedges, the reserved broth and the pepper sauce.
