1 whole fish, cleaned (2 to 3 pounds)
6 sweet peppers (or bell peppers) (green, yellow, or red); 2 chopped and 4 whole
2 leeks
several sprigs of parsley
1 cup vegetable oil
2 onions, chopped
3 or 4 tomatoes, whole
a few large carrots or several small ones, chopped
cabbage, chopped
1 cassava tuber, or 2 or 3 potatoes, chopped (cassava is also
called yuca or yucca)
1 pound of yams (sweet potatoes are not the same, but may be substituted), chopped
1 squash (any kind will do) or zucchini, cleaned and chopped
1 eggplant (aubergine, or guinea squash), (or several small
eggplants), peeled and chopped
several okra
2 or 3 cups uncooked rice
salt, cayenne pepper
chile pepper, cleaned and chopped

Combine leeks, two of the sweet peppers, most of the parsley, and some salt. Chop and mix into a paste. (Use a food processor if you've got one.) Stuff the fish's stomach cavity with the mixture.
Heat oil in a deep pan. Fry fish on each side, until nearly done. Add onions and fry until clear. Add tomatoes, cover, reduce heat and simmer for ten minutes.
Remove and save the fish. Add carrots, cabbage, potatoes, and remaining whole sweet peppers. Cover with water. Simmer for 45 minutes. Then add sweet potatoes, zucchini, eggplant, squash, and okra. Add water if necessary, but do not cover vegetables. Place fish on top, but not in liquid. Simmer for another thirty minutes.
When all the vegetables are nearly done, carefully remove the whole sweet peppers, tomatoes, and a few cups of the liquid and place them in a separate pot. Add enough water to make two parts water to one part rice. Add rice. Bring to a boil, cover, reduce heat and cook until rice is done (about twenty minutes). Keep an eye on the fish and vegetables: if all the vegetables are tender, then reduce heat, if the vegetables are not done, then increase heat, The goal is to have the vegetables ready to eat when the rice is done.
Serve when rice is done. Place rice in the center of the serving dish, place the fish on top of the rice, and surround them with the vegetables. Garnish with the rest of the parsley. Serve Ginger Beer or Green Tea with Mint with your meal or afterwards.

country : Senegal

course : fish dish

source : internet