WorldMainGluten-Free

Senegalese Thieboudienne

Prep
45 minutes
Total
50 minutes
Serves
8
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Ingredients

Units
  • 3 lbs red snapper or grouper, cut into 8 pieces
  • 3 cups broken jasmine rice (or regular jasmine rice)
  • 1/4 cup palm oil or vegetable oil
  • 2 large onions, sliced
  • 6 oz tomato paste
  • 4 large tomatoes, chopped
  • 8 cups fish stock or water
  • 2 scotch bonnet peppers, whole
  • 1 large cabbage, cut into wedges
  • 1 lb butternut squash, peeled and chunked
  • 1 large eggplant, cut into rounds
  • 8 oz okra, trimmed
  • 2 large carrots, cut into thick rounds
  • 1 lb sweet potatoes, peeled and chunked
  • 1/4 cup tamarind paste
  • 2 bay leaves
  • 1 tbsp fresh thyme
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 cup fresh parsley, chopped
  • 2 limes, cut into wedges

Instructions

  1. 1

    Season fish pieces with salt and pepper. In a large, heavy-bottomed pot, heat oil over medium-high heat and brown fish on both sides, about 3-4 minutes per side. Remove fish and set aside.

  2. 2

    In the same pot, sauté onions until golden, about 8 minutes. Add tomato paste and cook, stirring constantly, for 5 minutes until darkened.

  3. 3

    Add chopped tomatoes and cook until they break down and form a thick sauce, about 15 minutes. Stir frequently to prevent burning.

  4. 4

    Return fish to the pot and add fish stock, scotch bonnet peppers, bay leaves, thyme, and tamarind paste. Bring to a boil, then reduce heat and simmer for 20 minutes.

  5. 5

    Carefully remove fish and set aside. Add harder vegetables first: sweet potatoes, butternut squash, and carrots. Cook for 15 minutes.

  6. 6

    Add cabbage wedges and eggplant. Cook for another 10 minutes, then add okra and cook 5 minutes more.

  7. 7

    Remove all vegetables with a slotted spoon and arrange on a serving platter with the fish. Cover with foil to keep warm.

  8. 8

    Strain the cooking liquid and return to pot. Bring to a boil and add rice. Reduce heat to low, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.

  9. 9

    Let rice rest for 5 minutes, then fluff with a fork and stir in chopped parsley.

  10. 10

    Serve rice in bowls topped with fish and vegetables. Provide lime wedges on the side.