Rice and fish stew (thieboudienne)

Using a mortar and pestle, finely grind parsley, garlic and 1 tsp salt.
Remove and discard fish heads and tails, then cut each fish in half. Using a paring knife, make small slits in skin, then rub with parsley mixture. Combine tomato paste, tomatoes and 1 litre water in a bowl.
Heat oil in a large, heavy-based pan over medium heat. Cook mullet and smoked fish for 2 minutes each side or until golden, then transfer to a plate.
Add onion and chilli to same pan and cook for 5 minutes or until softened. Stir in tomato mixture, carrots, sweet potato and cassava. Bring to the boil, then reduce to low and simmer for 10 minutes or until vegetables are almost tender. Add cabbage and fish, and cook for a further 5 minutes or until vegetables are tender and fish is just cooked. Transfer solids to a plate and keep warm. Reserve pan with liquid.
Place rice and 750 ml water in a pan and bring to the boil. Reduce heat to low, cover and simmer for 5 minutes. Drain, add to reserved pan with cooking liquid. Add lime juice. Bring to the boil, stirring, then reduce heat to low, cover and simmer for 10 minutes or until rice is tender. Transfer to a plate, top with fish and vegetables, and serve.