Make the rof and fish

1. Roughly chop white part of leek; add to a food processor. Add onion, green bell pepper, peeled lemon half, parsley, garlic, ginger, and 3 teaspoons salt to processor with leek; process until mixture forms a coarse paste, 30 seconds to 1 minute. Transfer mixture to a fine wire-mesh strainer set over a bowl. Press firmly to extract liquid from pulp. Reserve both pulp (rof) and liquid separately.

2. Heat oil in a large Dutch oven over medium-high to 350°F. Pat fish dry, and cut 2 to 3 slits (about 2 inches long and 3/4 inch deep) into thickest part of each fillet. Season fillets with black pepper and remaining 1⁄4 teaspoon salt; stuff about 1⁄4 cup reserved rof into the slits (about 1 tablespoon per fillet).

3. Add fish to oil in Dutch oven, and cook until both sides are golden brown, 2 to 3 minutes per side. (Fish will not be fully cooked.) Remove from heat. Transfer fish to a clean plate; cover loosely with foil, and set aside. Use a fine mesh skimmer to remove and discard any food particles in oil.

Make the jollof sauce

1. Return oil in Dutch oven to heat over medium. Add onions, roasted red bell peppers, and yet (or sardines). Cook, stirring occasionally, until onions are golden brown and softened, 12 to 15 minutes. Add tomato paste, bay leaves, thyme, and garlic. Cook, stirring often, until oil begins to separate from the pastelike mixture and the color of the paste becomes dark red, 5 to 10 minutes.

2. Pierce habanero in several places using a toothpick or skewer, and add to Dutch oven; stir in stock, hibiscus, fish sauce (if using), salt, remaining reserved rof, and reserved rof liquid. Cover and bring to a boil over medium, stirring occasionally. Reduce heat to medium-low, and simmer, covered, stirring occasionally, until flavors meld and red-colored oil rises to the surface, 10 to 15 minutes.

Make the vegetables and rice

1. Cut carrots in half. Cut cabbage through the core into 2- to 3-inch-thick wedges, and cut eggplant lengthwise into quarters. Add carrots to Dutch oven; cook for 10 minutes, adjusting heat to maintain a gentle boil and stirring occasionally. Add cabbage; cook for 10 minutes, stirring occasionally. Add eggplant and reserved fish fillets. Reduce heat to a simmer, and cook, undisturbed, for 10 minutes. Transfer fish to a rimmed baking sheet. Continue to cook vegetables in Dutch oven, stirring occasionally, until vegetables are tender, 5 to 15 more minutes, removing vegetables to baking sheet with fish as they become tender. Cover baking sheet with foil, and set aside.

2. Remove Dutch oven from heat; transfer sauce to a large heatproof bowl or measuring jug. Remove and discard bay leaves and thyme sprigs. Measure 6 cups sauce, and return it to Dutch oven. Set remaining sauce aside.

3. Bring sauce in Dutch oven to a simmer over medium. Add rice, stirring until coated. Cover pot with a tight-fitting lid, and reduce heat to low. Cook, covered and undisturbed, 10 minutes. Uncover and stir gently; re-cover pot, and cook 15 minutes more. Gently stir in 1 cup reserved sauce; re-cover and continue to cook until rice is fully cooked but not sticky, about 10 minutes.

4. To serve, bring about 2 cups reserved sauce to a simmer in a large skillet over medium. Working in batches, add vegetables and fish to skillet, and cook, basting often with sauce, until warmed through. Arrange rice on a large platter. Cut vegetables into smaller pieces, if desired, and place vegetables on top of rice. Arrange fish in the center of serving platter. Garnish with parsley, and serve with lime wedges.