Entree: Mauritania – Southern Culinary Region – تشيبو جن ➤ Ceebu jen (Fish and rice cooked with mixed vegetables in a rich spiced tomato broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Total 1 hr 25 min

Ingredients

- 1 whole firm white fish (red snapper or similar), about 2 lb (900 g), cleaned and cut into 6 pieces
- 2 cups (360 g) long-grain or broken rice, rinsed
- 4 tbsp (60 ml) vegetable or peanut oil
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 3 tbsp (45 ml) tomato paste (approx. 45 g)
- 3 medium tomatoes, chopped, about 14 oz (400 g)
- 2 large carrots, peeled and cut into large chunks, about 10 oz (300 g)
- 1 medium eggplant, cut into large chunks, about 10 oz (300 g)
- 1 cup (150 g) cassava or potato, peeled and cut into chunks
- 1/2 small cabbage, cut into wedges, about 10 oz (300 g)
- 1 small hot pepper (Scotch bonnet or habanero), whole
- 2 bay leaves
- 1 bouillon cube (chicken or fish) (approx. 8 g)
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground black pepper
- 1 1/2 tsp (9 g) salt, or to taste
- 4 cups (950 ml) water or fish stock
- 1/4 cup (15 g) chopped parsley or cilantro for finishing
- Lemon or lime wedges for serving

Instructions

1. Rinse and pat the fish pieces dry; season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
2. In a large heavy pot, heat oil over medium heat. Add chopped onion and cook until soft and translucent, about 5–7 minutes. Add garlic and cook 1 minute more.
3. Stir in tomato paste and chopped tomatoes; cook down 6–8 minutes until tomatoes break down and the mixture is fragrant. Add smoked paprika, remaining black pepper, bay leaves and bouillon cube; stir to combine.
4. Add the hardy vegetables (carrots, cassava/potato, and eggplant) and the whole hot pepper to the pot. Pour in water or stock, bring to a simmer, and cook uncovered until vegetables are nearly tender, about 15–20 minutes.
5. Gently nestle the fish pieces into the simmering sauce, spooning sauce over them. Simmer gently (do not boil vigorously) until the fish is just cooked through, about 8–10 minutes depending on thickness. Carefully transfer fish to a plate and keep warm.
6. Taste the broth and adjust seasoning with salt. Remove the hot pepper if you prefer less heat.
7. Add rinsed rice to the pot, stir once to distribute, reduce heat to low, cover, and simmer until rice is cooked and has absorbed most of the broth, about 15–20 minutes. If needed, add a few tablespoons of water to finish cooking.
8. When rice is tender, fold in the cabbage wedges and place the reserved fish gently on top; cover and steam over very low heat for 5 minutes to warm cabbage and finish flavors.
9. Sprinkle chopped parsley or cilantro over the rice and fish, serve with lemon or lime wedges and spoon extra sauce over each portion.