Entree: Senegal – Dakar & Coastal Senegal – Thieboudienne (Senegalese tomato-based fish and rice with slow-stewed vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

- 2 whole firm white fish (sea bass or snapper), cleaned and gutted, approx. 2 lb (900 g) total
- 2 cups (370 g) broken jasmine or long-grain rice, rinsed
- 1/4 cup (60 ml) peanut oil or vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 g) crushed fresh tomatoes or passata
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground cayenne or to taste
- 1 tsp (5 g) dried thyme
- 1 bay leaf
- 1 fish bouillon cube or 1 tbsp (15 ml) concentrated fish stock
- 4 cups (960 ml) water or fish stock
- 2 medium carrots, peeled and cut into 2-inch pieces
- 1 small cassava or parsnip, peeled and cut into 2-inch pieces (optional) — about 8 oz (225 g)
- 2 medium eggplants, halved and scored, or cut into large chunks — about 12 oz (340 g)
- 6 oz (170 g) okra, trimmed (fresh or frozen)
- 1 green bell pepper, cut into large pieces
- 2 bay leaves
- 1 bunch fresh parsley or cilantro, chopped
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper to taste

Instructions

1. Rinse fish, pat dry, and season inside and out with salt and a little cayenne. Set aside to marinate 15–30 minutes.
2. In a large heavy-bottomed pot, heat oil over medium heat. Fry the fish briefly on each side until lightly golden (about 2–3 minutes per side). Remove and set aside.
3. In the same pot, add chopped onion and sauté 5–7 minutes until soft. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook 2 minutes, then add crushed tomatoes, smoked paprika, thyme, bay leaf, fish bouillon, and cayenne. Cook 5 minutes to blend flavors.
5. Pour in 4 cups (960 ml) water or fish stock, bring to a gentle simmer, and taste; adjust salt and pepper. Return the fish to the pot, cover partially, and simmer gently 10 minutes.
6. Remove the fish to a plate. Add the firmer vegetables (carrots, cassava/parsnip) to the pot and simmer 8–10 minutes until beginning to soften.
7. Add eggplant, bell pepper, and okra. Stir, then nestle the fish back among the vegetables. Cover and simmer another 10 minutes until vegetables are tender and fish is cooked through.
8. Remove fish and vegetables to a platter and keep warm. Strain the cooking liquid if desired, then measure out enough broth to cook the rice: use about 2 to 2 1/2 cups (480–600 ml) broth for 2 cups (370 g) rice depending on rice type.
9. Return measured broth to the pot, bring to a boil, add rinsed rice, stir once, reduce heat to low, cover tightly and cook 15–20 minutes until rice absorbs liquid and is tender.
10. Fluff rice with a fork, arrange rice on a large serving dish, top with fish and vegetables, sprinkle chopped parsley or cilantro, and serve with lemon wedges. Serve family-style with extra sauce on the side.