Halibut de Cote d'ivoire
2 cups of yellow onions
1 teaspoon of crushed red pepper

1 tablespoon of salt
1 teaspoon of black pepper
4 ounces of peanut oil
2 pounds of pumpkin or yellow squash
2 1/2 pounds of halibut filleted
1 cup of coconut
2 cups of white rice
2 quarts of water plus
water from a coconut
6 ounces of canned tomatoe paste


1. In a 6-quart Dutch oven or casserole baking dish sauté yellow onions, crushed red pepper, salt, and black pepper in peanut oil until soft but not brown.
2. Peel pumpkin.
3. Cut in 1 inch slices and lay over the onions.
4. Place Halibut carefully over the pumpkin.
5. Arrange coconut over the fish.
6. Pour white rice over the coconut and sprinkle with saIt.
7. Combine water with the water from the coconut and tomato paste.
8. Pour this liquid into the pot carefully so as not to disturb contents.
9. Cover tightly and allow to cook gently for about 30 minutes or until rice, fish, and vegetables are tender and the liquid is absorbed.
10. Serve directly from the dish in which it is cooked.
11. Do not stir before serving.
12. Section out portions, cut through, and remove with a wide spatula.


Tour 1 La Cote d'ivoire 4