Entree: Senegal – Senegalese Wolof Cuisine – Thieboudienne (Senegalese one-pot tomato-scented fish and rice cooked with vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 whole firm white fish (e.g., snapper or sea bream), scaled and gutted, about 1.5 lb (680 g) total
- 2 cups (360 g) broken long-grain or jasmine rice
- 1/4 cup (60 ml) peanut oil or vegetable oil
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 6 tbsp (90 ml) tomato paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 carrots, peeled and cut into large batons (about 8 oz / 225 g)
- 8 oz (225 g) cassava or sweet potato, peeled and cut into chunks
- 1 small eggplant, cut into large pieces (about 10 oz / 280 g)
- 6 oz (170 g) cabbage, cut into wedges
- 2 cups (480 ml) fish stock or water, plus more as needed
- 2 Maggi bouillon cubes (about 10 g)
- 1 Scotch bonnet or habanero pepper, left whole for heat (optional) (about 20 g)
- 2 tbsp (30 ml) lime or lemon juice
- 1/4 cup (15 g) chopped parsley or cilantro
- 1 tsp (5 g) ground black pepper
- Salt to taste

Instructions

1. Rinse the rice under cold water until the water runs clear and set aside to drain.
2. Pat the fish dry, score both sides, rub with salt, pepper, and 1 tbsp (15 ml) lime juice, and let rest 10 minutes. Heat 2 tbsp (30 ml) oil in a large heavy pot and fry the fish briefly on both sides until lightly golden; remove and set aside.
3. In the same pot add remaining oil and sauté the sliced onions until translucent, 5–7 minutes. Add minced garlic and cook 1 minute more.
4. Stir in tomato paste and chopped tomatoes, cook 3–4 minutes to deepen color, then add crushed bouillon cubes and 2 cups (480 ml) fish stock. Scrape browned bits from the bottom and bring to a simmer.
5. Add the larger root vegetables (cassava/sweet potato and carrots) to the simmering sauce first; cover and cook 8–10 minutes.
6. Nestle the fried whole fish into the sauce, add the whole Scotch bonnet pepper if using, and simmer gently 8–10 minutes so the fish absorbs the sauce, turning once if possible.
7. Remove the fish and keep warm. Add the eggplant and cabbage to the pot and arrange the drained rice evenly over the vegetables without stirring; add enough hot stock to cover the rice by about 1/2 inch (about 1 to 1 1/4 cups / 240–300 ml, adjust to rice type).
8. Place the fish back on top of the rice, cover tightly, and cook on very low heat until the rice is tender and has absorbed the sauce, about 18–25 minutes. Do not lift the lid during this time.
9. When done, remove from heat and let rest 5 minutes. Gently fluff the rice, remove the whole pepper if present, adjust salt, squeeze remaining lime juice over, and sprinkle chopped parsley or cilantro.
10. Serve by portioning rice and vegetables with a piece of fish on each plate; offer extra sauce on the side.