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Senegalese Rice With Fish

Nutrition per serving    (USDA % daily values)
CAL
1063
FAT
165%
CHOL
45%
SOD
82%

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Ingredients for 6 servings

2 1/8 cups chopped onion (from 3 medium)

1 1/4 cups peanut oil

5 large garlic cloves (2 cloves finely chopped and 3 cloves chopped)

1/4 cup plus 2 tablespoons tomato paste

3 1/2 cups reduced-sodium chicken broth (28 fl oz)

1 1/2 lb fresh cassava (also called yuca)

1/8 lb eggplant

3 medium carrots, cut crosswise into 1/2-inch pieces (1 1/4 cups)

2 medium turnips, cut into 1-inch pieces (2 1/2 cups)

1/8 lb cabbage, cored and cut into 1-inch pieces (4 cups)

8 small fresh or frozen okra (2 oz)

1 (2-oz) piece dried fish such as stockfish (optional), broken into 2 or 3 pieces

4 cups water

2 1/4 teaspoons salt

1 1/2 teaspoons cayenne

1/8 cup loosely packed fresh flat-leaf parsley leaves

3 (1-lb) whole white-fleshed fish (each about 12 inches long) such as red snapper, cleaned, leaving head and tail intact

2 cups long-grain white rice (1/8 lb)

Special equipment: a large nonreactive roasting pan (16 by 13 by 3 inches; see cooks' note, below)

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