Senegalese Thieboudienne

Ingredients

• 4 firm fish steaks (cod or grouper)
• For stuffing: 3 garlic cloves, parsley, 1 chilli, salt, all blended
• 2 cups broken rice (or long-grain)
• 3 tbsp tomato paste
• 1 can chopped tomatoes
• 1 onion, 1 carrot, 1/2 cabbage, 1 aubergine, all chunked
• 1 tsp fish stock cube
• 4 tbsp oil
• Salt and pepper

Instructions

1. Cut slits in the fish and press the stuffing in.
2. Brown the fish in oil; set aside.
3. Fry the onion, then the tomato paste and tomatoes; cook 8 minutes.
4. Add 1.5 litres water with the stock cube and all the vegetables; simmer 20 minutes.
5. Lift out the vegetables and fish (returning fish briefly only to cook through).
6. Add the rice to the spiced broth and cook 18-20 minutes until tender.
7. Plate the rice with vegetables and fish on top.

Serving suggestions

• Serve from one platter, family-style.

Storage & reheating

Keeps 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions