Senegalese Thieboudienne

Senegal's national dish, thieboudienne layers tender fish with vibrant tomato-infused jasmine rice cooked in palm oil for deep, complex flavor. The scotch bonnet peppers and caramelized onions add heat and richness that perfectly complement the delicate fish. A show-stopping one-pot meal that's ideal for impressing dinner guests or celebrating a special occasion.

Ingredients

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

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.

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

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

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.

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

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

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

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.

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

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