Senegalese Thieboudienne with Fish and Vegetables
A vibrant and flavorful Senegalese classic
Thieboudienne, Senegal's beloved national dish, is a rich and aromatic combination of fish, vegetables, and rice simmered in a spiced tomato broth.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Fish
For the Vegetables
For the Sauce
For the Rice
Preparation
Marinating the Fish
Combine marinade ingredients
In a bowl, combine the lemon juice, garlic, and vegetable oil.
Add fish to marinade
Add the fish pieces and toss to coat evenly.
Ensure the fish is firmly packed into the marinade to absorb maximum flavor.
Marinate
Set aside to marinate for at least 30 minutes.
Preparing the Vegetables
Boil vegetables
Bring 4 cups of water to a boil in a large pot.
Add vegetables
Add the carrots, eggplant, cabbage, and tomatoes.
Par-cook
Cook for about 10 minutes or until they are half-cooked.
Cooking Process
Sauté the Sauce
Heat vegetable oil in a large pot, add onions, and garlic; cook until translucent. Stir in the tomato paste, smoked paprika, and cayenne pepper and cook for 5 minutes.
Cook the Fish
Add marinated fish to the sauce mixture. Slowly add stock, cover, and simmer for 15 minutes.
Finish with Rice
Add rice and partially cooked vegetables to the fish and sauce mixture. Cover and cook until the rice is tender and liquid is absorbed.
Plating & Serving
Senegalese Thieboudienne with Fish and Vegetables
Senegalese Thieboudienne with Fish and Vegetables
Serve Communally
Serve Thieboudienne in a large communal dish, arranging fish and vegetables on top of the bed of infused rice.