Senegalese Thieboudienne with Fish and Vegetables

Name: Senegalese Thieboudienne with Fish and Vegetables
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: Fish (e.g., grouper); Lemon; Garlic; Vegetable oil; Water; Carrots; Eggplant; Cabbage; Tomatoes; Vegetable oil; Onion; Garlic; Tomato paste; Smoked paprika; Cayenne pepper; Broken jasmine rice; Fish stock (or chicken stock); Salt

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

Fish (e.g., grouper)

2 lbs firm white fish, cut into large pieces

Lemon

1 large, juiced

Garlic

2 cloves, minced

Vegetable oil

1 tablespoon

For the Vegetables

Water

4 cups

Carrots

2 cups, chopped

Eggplant

1 large, diced

Cabbage

1 head, quartered

Tomatoes

2 large, chopped

For the Sauce

Vegetable oil

1/4 cup

Onion

1, finely chopped

Garlic

3 cloves, minced

Tomato paste

2 tablespoons

Smoked paprika

1 tablespoon

Cayenne pepper

1 teaspoon

For the Rice

Broken jasmine rice

3 cups (or regular jasmine rice)

Fish stock (or chicken stock)

4 cups

Salt

to taste

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.

Use medium heat.

Cook the Fish

Add marinated fish to the sauce mixture. Slowly add stock, cover, and simmer for 15 minutes.

Use low heat.

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