Senegalese Thieboudienne (Fish and Tomato Rice)
A Senegalese platter of seasoned fish, tomato rice, carrots, cabbage, cassava, eggplant, and herbs.
Equipment
- Large wide pot
- Mortar and pestle
- Slotted spoon
- Large serving platter
Ingredients
Fish and Seasoning
- 1 1/2 lb firm white fish cut into large pieces
- 2 tbsp fresh lime juice
- 1 tsp salt
- 1/2 cup fresh parsley chopped
- 3 cloves garlic
- 1/2 cup vegetable oil
Rice and Vegetables
- 1 large onion sliced
- 2 tbsp tomato paste
- 4 cups water or stock
- 2 cups long-grain rice rinsed
- 2 carrots cut into pieces
- 1 small cabbage quartered
- 1 cassava peeled and chunked
- 1 eggplant quartered
- 1 habanero chile whole
Instructions
Season and Brown Fish:
- Pound the parsley, garlic, lime juice, and salt into a coarse paste. Rub it over the fish and let it stand for 15 minutes.
- Heat the oil in a wide pot and brown the fish briefly on both sides. Remove it to a plate.
Cook Vegetables and Rice:
- Cook the onion and tomato paste in the pot until darkened and fragrant. Add the water or stock, carrots, cabbage, cassava, eggplant, and chile.
- Simmer until the vegetables are nearly tender. Remove them with a slotted spoon, leaving the broth in the pot.
- Stir in the rice, cover, and cook until tender. Return the fish and vegetables to warm through.
Serve:
- Spread the tomato rice on a platter and arrange the fish and vegetables on top. Serve family-style.
Notes
- Use a firm fish such as snapper, grouper, or cod so the pieces hold together.
- A bright chili sauce can be served alongside for extra heat.
Nutrition
Calories: 620kcalCarbohydrates: 78gProtein: 34gFat: 20gSaturated Fat: 3gCholesterol: 60mgSodium: 780mgFiber: 10gSugar: 10g