Cheebu Jen Rouge
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Perch (fish), 450 grams Tomato Paste, 1.5 can (6 oz) Onions, raw, 2 medium (2-1/2" dia) *Bouillon - Chicken - Maggi - 30cal/1 cube, 1 serving *Peanut Oil, 0.25 cup Garlic, 5 cloves Parsley, 10 sprigs Pepper, black, 1 tsp Salt, 3 dash *Fish, dried and salted 1 piece (5.5''x1.5''x.5''), 0.25 serving Carrots, raw, 4 small (5-1/2" long) Eggplant, fresh, 0.25 eggplant, peeled (yield from 1-1/4 Cabbage, fresh, 0.25 head, small (about 4-1/2" dia) White Rice, short grain, 4.25 cup
In a food processor, put garlic and parsley and pepper and chop together and half of a chicken maggi cube. Then cut slits in the fish and stuff this mixture inside. Leave a little of this mixture aside.
In a cooking pan, put oil in and let it get hot. Rub the fish with a little salt to prevent the fish from sticking to the pan. Put the fish in the hot oil and fry. Let it cook on both sides until cooked through.
Cut the onions and put in the food processor with the rest of the first mixture and chop and blend. Take the fish out of the oil and replace it with this onion mixture and cook it with the tomato paste and a little water. Leave it until all water reduced from mixture and leave until it almost boils. Then add 1.5 liters of water. Leave it until water starts to boil and skim oil off of top. Put the all of the rest of the ingredients except the rice in the cooking pot. Add the fish at this time. Let this cook until the vegetables are cooked and are almost or are soft. Take out the vegetables and the fish. Taste to see if the salt is enough. If the water is too much take some out, if it is okay add the rice to the water plus the oil skimmed off previously. Leave it until water is reduced out and the rice is cooked and fluffy. Reduce heat and to make a dryer rice. Take the rice out of the pot, put it on a large serving platter, add the fish and vegetables. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CNIANE.
In a cooking pan, put oil in and let it get hot. Rub the fish with a little salt to prevent the fish from sticking to the pan. Put the fish in the hot oil and fry. Let it cook on both sides until cooked through.
Cut the onions and put in the food processor with the rest of the first mixture and chop and blend. Take the fish out of the oil and replace it with this onion mixture and cook it with the tomato paste and a little water. Leave it until all water reduced from mixture and leave until it almost boils. Then add 1.5 liters of water. Leave it until water starts to boil and skim oil off of top. Put the all of the rest of the ingredients except the rice in the cooking pot. Add the fish at this time. Let this cook until the vegetables are cooked and are almost or are soft. Take out the vegetables and the fish. Taste to see if the salt is enough. If the water is too much take some out, if it is okay add the rice to the water plus the oil skimmed off previously. Leave it until water is reduced out and the rice is cooked and fluffy. Reduce heat and to make a dryer rice. Take the rice out of the pot, put it on a large serving platter, add the fish and vegetables. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user CNIANE.
Nutritional Info Amount Per Serving
- Calories: 325.0
- Total Fat: 8.2 g
- Cholesterol: 68.5 mg
- Sodium: 873.7 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 3.7 g
- Protein: 20.5 g
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