1. Combine fish stuffing ingredients; cut 2 slits into the sides of the salmon fillets and stuff with the parsley mixture and set aside. 2. Saute onion, tomato, tomato paste, garlic, and fresh ground pepper in oil a few minutes, while stirring, to combine. 3. Stir in bouillon, bay leaves, and 1 cup water; add fish fillets, cover, and let simmer until fish is cooked through, 15 to 20 minutes. 4. Remove fish, add carrot, potatoes, eggplant, cabbage, and enough water to nearly cover vegetables. 5. Bring to a boil, cover, reduce heat, and simmer until carrots and potatoes are tender, about 20 minutes. 6. Add 6 small okras, hot chilies, if desired, and heat through, about 5 minutes. 7. To serve: Remove okra (don't ask me why), set vegetables and fish over rice on a serving platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
