Riz Gras With Salmon
Ingredients
- 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) ⓘ
Instructions
- Combine fish stuffing ingredients; cut 2 slits into the sides of the salmon fillets and stuff with the parsley mixture and set aside.
- Saute onion, tomato, tomato paste, garlic, and fresh ground pepper in oil a few minutes, while stirring, to combine.
- 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.
- Remove fish, add carrot, potatoes, eggplant, cabbage, and enough water to nearly cover vegetables.
- Bring to a boil, cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes.
- Add 6 small okras, hot chilies, if desired, and heat through, about 5 minutes.
- To serve: Remove okra (don't ask me why), set vegetables and fish over rice on a serving platter.
Nutrition & Diet Analysis (per serving)
1087
kcal
54% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Peanut
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).