Senegalese · Seafood

Thiéboudienne

Name: Thiéboudienne
Cuisine: Senegalese
Ingredients: 800 g Firm white fish fillets; 350 g Broken rice; 25 g Parsley; 4 cloves Garlic; 10 g Fresh red chilli; 8 g Salt; 45 ml Vegetable oil; 200 g Onion; 70 g Tomato paste; 300 g Carrots; 400 g Peeled cassava; 400 g White cabbage; 1.5 litres Water

Servings

Ingredients

Firm white fish fillets800 g
Broken rice350 g
Parsley25 g
Garlic4 cloves
Fresh red chilli10 g
Salt8 g
Vegetable oil45 ml
Onion200 g
Tomato paste70 g
Carrots300 g
Peeled cassava400 g
White cabbage400 g
Water1 ½ litres

Original recipe serves about 4.

Method

1
Finely chop the parsley, garlic and chilli together with half the salt. Make shallow slits in the fish and press this mixture into them. Peel and cut the carrots and cassava into large pieces; cut the cabbage into wedges.
2
Heat the oil in a large pot. Brown the fish for 2 minutes per side and remove. Add the chopped onion and cook for 5 minutes, then stir in the tomato paste for 2 minutes.
3
Add the water, remaining salt, carrots, cassava and cabbage. Simmer for 25–35 minutes until the cassava is completely tender. Return the fish and simmer gently for 8–12 minutes, until it reaches 63°C. Transfer the fish and vegetables to a covered serving dish.
4
Measure 700 ml of the cooking broth into the pot, topping up with water if necessary. Add the rinsed broken rice, cover and cook on low for 18–22 minutes until tender. Rest for 10 minutes and serve with the fish and vegetables.

Recipe source: TheMealDB