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Ivorian Halibut, Coconut and Rice Casserole

What's the big idea?

Classic Ivorian one-pot meal of fish, rice and vegetables in a tomato and coconut sauce.

Shopping List

Here's the list of what you need:

  • 2 medium onions, finely chopped
  • ½ teaspoon crushed dried red chillies
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 tablespoons peanut oil
  • 2 lbs pumpkin flesh
  • 2½ lbs halibut fillets, cut into 1 inch slices
  • Flesh of 1 coconut, peeled and cut in 1 inch strips, or 4oz dessicated coconut, soaked for 1 hour in water
  • 8oz long grain rice
  • 6 tablespoons tomato purée

What To Do

  • In a large casserole suitable for use on the hob, heat the oil and fry the onions, chilli, salt and black pepper for 5 minutes
  • Peel and deseed the pumpkin. Cut in 1 inch slices and lay on top of the onions
  • Reduce the heat. Place halibut pieces carefully on top of the pumpkin
  • Place the coconut on top of the fish. Pour the rice carefully over the coconut and sprinkle with salt
  • Combine 2 pints of water with the tomato purée. Pour this liquid into the pot carefully so as not to disturb contents
  • Cover tightly and cook gently for about 30 minutes or until the rice, fish, and pumpkin are tender and the liquid is absorbed
  • Do not stir before serving. Try to cut portions without disturbing the layers

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