Thebouidienne (Fish in the Manner of Dakar) Senegal

• 1 cup onion, chopped finely
• 12 cup green pepper, chopped
• 1 teaspoon salt
• 14 teaspoon cayenne pepper
• 4 ounces oil or 4 ounces margarine
• 1 (6 ounce) can tomato paste
• 3 (6 ounce) cans water
• 8 12 lbs piece fish fillets, such as halibut, haddock, snapper etc
• 1 green cabbage, cut into 8 wedges
• 4 sweet potatoes, cut in half
• 1 (4 ounce) jar pimientos
• 8 cups cooked rice
• hot chili pepper (from a jar)

1. In a 6-quart dutch oven, heat oil or margarine.
2. Saute onions, green pepper,salt, and cayenne pepper until lightly browned.
3. Add tomato paste and 3 cans of water.
4. Blend smooth.
5. Lay 8 pieces of fish at bottom of pan.
6. Cover with 8 wedges of cabbage, 2 inches wide.
7. Top with 8 halves sweet potato.
8. Cover tightly and simmer for one hour over low heat until vegetables and fish are done.
9. Add pimientos and cook 2 minutes longer.
10. In a large soup plate, arrange 1 cup rice as a bed.
11. Place 1 fish portion in the center.
12. Arrange around the fish, one cabbage wedge, one sweet potato half, one whole pimiento, and one hot pepper from the jar.
13. Repeat until 8 soup plates are filled.

onion, green pepper, salt, cayenne pepper, oil, tomato paste, water, fish, green cabbage, sweet potatoes, pimientos, rice, hot chili pepper

Taken from www.food.com/recipe/thebouidienne-fish-in-the-manner-of-dakar-senegal-455191 (may not work)