Riz Gras With Salmon

• 1 bunch fresh parsley, chopped
• 2 garlic cloves, chopped
• 1 pinch crushed red pepper flakes
• 12 teaspoon chicken bouillon
• 2 lbs salmon fillets, cut into 4 portions
• 4 tablespoons peanut oil
• 1 onion, chopped
• 3 tomatoes, chopped fine
• 3 tablespoons tomato paste
• 2 garlic cloves, chopped
• fresh ground black pepper
• 1 12 teaspoons chicken bouillon
• 4 bay leaves
• 1 cup water
• 1 carrot, peeled and sliced
• 1 potato, peeled and diced
• 1 sweet potato, peeled and diced
• 12 eggplant, chopped
• 1 small cabbage, quartered
• 1 cup water (or enough to nearly cover vegetables)
• 6 okra
• hot chili pepper (optional)
• cooked rice, for serving

1. Combine fish stuffing ingredients; cut 2 slits into the sides of the salmon fillets and stuff with the parsley mixture and set aside.
2. Saute onion, tomato, tomato paste, garlic, and fresh ground pepper in oil a few minutes, while stirring, to combine.
3. Stir in bouillon, bay leaves, and 1 cup water; add fish fillets, cover, and let simmer until fish is cooked through, 15 to 20 minutes.
4. Remove fish, add carrot, potatoes, eggplant, cabbage, and enough water to nearly cover vegetables.
5. Bring to a boil, cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes.
6. Add 6 small okras, hot chilies, if desired, and heat through, about 5 minutes.
7. To serve: Remove okra (don't ask me why), set vegetables and fish over rice on a serving platter.

parsley, garlic, red pepper, chicken bouillon, salmon, peanut oil, onion, tomatoes, tomato paste, garlic, fresh ground black pepper, chicken bouillon, bay leaves, water, carrot, potato, sweet potato, eggplant, cabbage, water, okra, hot chili pepper, rice

Taken from www.food.com/recipe/riz-gras-with-salmon-498187 (may not work)