Entree: Senegal – Northern Senegal – Thieboudienne (Senegalese fish and rice cooked in a tomato-based sauce with vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 whole firm white fish (snapper or grouper), approx. 2 lb (900 g) total, cleaned and halved (or 4 portions)
- 4 tbsp (60 ml) vegetable oil
- 1 large yellow onion, chopped, about 8 oz (225 g)
- 4 cloves garlic, minced
- 1–2 hot scotch bonnet or habanero peppers, whole (adjust to heat preference)
- 6 tbsp (90 ml) tomato paste
- 2 cups (480 ml) canned crushed tomatoes or 2 cups (480 g) ripe tomatoes, chopped
- 2 tbsp (30 ml) neutral oil or red palm oil (optional for flavor)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1.5 tbsp (22 ml) sea salt (adjust to taste)
- 2 bay leaves
- 1 bunch parsley or cilantro, chopped, about 1 oz (30 g)
- 2 cups (400 g) broken long-grain rice or jasmine rice, rinsed
- 4 cups (960 ml) fish stock or water (plus more as needed)
- 2 medium carrots, peeled and halved lengthwise, about 8 oz (225 g)
- 8 oz (225 g) cassava or yucca, peeled and cut into 2-inch pieces
- 2 small eggplants, halved lengthwise, about 10 oz (285 g)
- 1 small cabbage, quartered, about 1 lb (450 g)
- 8 oz (225 g) okra, trimmed (optional)
- Juice of 1 lime, about 1 tbsp (15 ml)

Instructions

1. Rinse the fish portions, pat dry, season lightly with salt and pepper and a squeeze of lime. In a wide heavy pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and brown the fish briefly, 1–2 minutes per side; remove and set aside.
2. In the same pot add remaining 2 tbsp (30 ml) oil and the optional palm oil. Sauté chopped onion until translucent, 5–7 minutes. Add minced garlic, whole hot pepper(s), smoked paprika and tomato paste; cook 3–4 minutes until paste darkens and the aroma opens.
3. Add crushed tomatoes, bay leaves, chopped parsley or cilantro, and 4 cups (960 ml) fish stock or water. Stir to combine, scraping browned bits from the bottom. Bring to a gentle simmer and taste; season with sea salt and black pepper.
4. Add the firmer vegetables first: cassava pieces and carrots. Simmer 10 minutes, then add eggplant, cabbage quarters and okra if using. Nestle the browned fish pieces gently into the sauce, cover, and simmer until vegetables and fish are tender, about 15–20 minutes more. Add water if the sauce becomes too thick.
5. Remove fish and vegetables carefully to a plate and keep warm. Measure the remaining sauce; you should have about 2½–3 cups (600–720 ml) of cooking liquid—add water if needed. Bring sauce to a simmer and add the rinsed broken rice, stirring once. Reduce heat to low, cover, and cook until rice is tender and has absorbed the sauce, 18–25 minutes. Do not stir frequently.
6. When rice is cooked, fluff gently with a fork and adjust seasoning with salt, pepper, and a squeeze of lime juice. Arrange rice on a large serving platter, place fish and vegetables over or beside the rice, spoon extra sauce over everything, and serve family-style with additional lime wedges and hot pepper on the side.