Thieboudienne (Senegalese Fish and Rice)

Make a stuffing paste: mix half of the 6 cloves garlic cloves, half of the 1/2 cup fresh flat-leaf parsley, the 1 scotch bonnet pepper (or habanero), 2 tsp kosher salt, and 1 tsp black pepper together. Cut deep pockets into each 3 lbs firm white fish steaks (such as red snapper, tilapia, or sea bass) steak and stuff with the paste. Set aside to marinate for 30 minutes.

Heat 1/2 cup vegetable oil in a large wide pot over medium-high heat. Sear the stuffed firm white fish steaks (such as red snapper, tilapia, or sea bass) on both sides until golden, about 3 minutes per side. Remove and set aside.

In the same pot, add the 2 sliced large yellow onions and cook until softened and lightly browned, about 8 minutes. Add remaining garlic cloves and cook 1 minute more.

Stir in 6 tbsp tomato paste and cook, stirring constantly, for 5 minutes until it darkens slightly. Add 2 cups crushed tomatoes (canned) and cook another 5 minutes.

Pour in 6 cups fish stock or clam juice and bring to a boil. Add 1 lb peeled, chunked cassava (yuca), peeled and chunked (or russet potato) and 4 halved lengthwise carrots and simmer for 15 minutes.

Add 1/2 head wedged green cabbage and 2 halved Japanese eggplant. Return the firm white fish steaks (such as red snapper, tilapia, or sea bass) to the pot. Simmer until fish reaches an internal temperature of 145°F (63°C) and vegetables are tender, about 10 more minutes.

Remove the fish and all vegetables carefully and set aside. Skim excess oil if desired.

Measure the remaining broth in the pot. You need about 1.5x the volume of 3 cups rinsed broken jasmine rice (or regular jasmine rice). Add water or stock as needed. Bring to a boil, then stir in the rice.

Reduce heat to low, cover tightly, and cook until rice has absorbed all liquid and is tender, about 20 minutes. Let rest 5 minutes off heat.

Serve the rice on a large platter topped with the fish and surrounded by the vegetables. Garnish with remaining fresh flat-leaf parsley.