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Senegalese thieboudienne with tomato rice, fish, carrots, cabbage, cassava, eggplant, and herbs.

Senegalese Thieboudienne (Fish and Tomato Rice)

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A Senegalese platter of seasoned fish, tomato rice, carrots, cabbage, cassava, eggplant, and herbs.
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Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Senegalese
Calories: 620
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large wide pot
  • Mortar and pestle
  • Slotted spoon
  • Large serving platter

Method
 

Season and Brown Fish:
  1. Pound the parsley, garlic, lime juice, and salt into a coarse paste. Rub it over the fish and let it stand for 15 minutes.
  2. Heat the oil in a wide pot and brown the fish briefly on both sides. Remove it to a plate.
Cook Vegetables and Rice:
  1. Cook the onion and tomato paste in the pot until darkened and fragrant. Add the water or stock, carrots, cabbage, cassava, eggplant, and chile.
  2. Simmer until the vegetables are nearly tender. Remove them with a slotted spoon, leaving the broth in the pot.
  3. Stir in the rice, cover, and cook until tender. Return the fish and vegetables to warm through.
Serve:
  1. Spread the tomato rice on a platter and arrange the fish and vegetables on top. Serve family-style.

Nutrition

Calories: 620kcalCarbohydrates: 78gProtein: 34gFat: 20gSaturated Fat: 3gCholesterol: 60mgSodium: 780mgFiber: 10gSugar: 10g

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.