Fish Jollof Rice

Ingredients:

• 2 lbs fresh fish
• 2 cups vegetable oil
• 6 cups water
• 1 medium tomato
• 4 tbsp tomato paste
• 2 large onions
• 1 small cabbage
• 2 medium carrots
• 1 bay leaf
• Salt and pepper to taste
• 4 cups rice

1. Heat the oil in a large pot and fry the fish until golden on both sides. Remove the fish and set aside.
2. In the same pot, add the onions, tomato and tomato paste. Continue to cook until the onions start to turn brown.
3. Add the water and bring to a boil, then add the cabbage, carrots, bay leaf and salt and pepper. Reduce heat, cover and let simmer for 20 minutes.
4. Strain the vegetables from the broth and set aside. Return the broth to the pan and add the rice. Bring to a boil, reduce heat and cover. Simmer for 20 minutes or until all the liquid has been absorbed (note: I needed to add additional water).
5. Meanwhile, break the fish into pieces and mix in with the vegetables. Heat over a medium flame until hot. Serve alongside the rice.